Cooking in the oven is a dry cooking, because in the oven the transmission of heat is made by hot air. No fluids or other matter involved (well, air is a fluid instead, because it can take different shapes).
Among the advantages of that kind of cooking, the warmth that envelops the food causes the evaporation of the surface water by forming a crust: it helps to preserve lots of soluble components of nutritional interest (e.g. vitamins and minerals) than the boiling. However, if the firing is conducted at elevated temperatures for a relatively long time, it causes the partial carbonization of the food, with the degradation of the nutrients.
The oven is a precious tool when you want to cook fish, meat and vegetables; you just need a baking paper and some herbs or seasonings. I want to show you an interesting (and very easy) fish-based recipe to cook with your oven. You won't be disappointed :)
Turn on the oven at 180°(350 F), take a piece of baking paper and put on it the washed fillets of sea fish. Add the diced tomatoes, the capers, the olive without stones and the clove of garlic without its skin.
Season the entire mix with extra virgin olive oil, salt, pepper, and lemon. Add a drop of white wine and a sprinkling of laurel.
Now close the baking paper as a package and put it in the oven. It takes about 15/20 minutes to cook, check it occasionally with a fork: if the fish is soft your meal is ready!
What’s in your Easter menu? Need any scrumptious ideas for you Easter meal?
It's another easy way to cook eggplant without frying.
This is a tasty green salad with scarola lettuce from Rome.
All the good from herbs.
A very peculiar recipe from Sicily, made especially on Saint Joseph’s day.