Dear Friends, today we’re talking about amberjack fish. A precious and tasty blue water fish, rich in omega-3 polyunsaturated fatty acids, easily assimilable proteins, mineral salts, phosphorus, vitamins A and B.
- Fillets of yellowtail
- Marjoram and dried sage
- Olive oil
Andrea advised me to bake the breaded fish in the oven, with a bit of mint, garlic, salt and a drizzle of olive oil. I opted to add the herbs to the breadcrumbs, as well as the salt and oil. The choice is yours, bon appétit!