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Grouper Masada
Grouper Masada

Grouper Masada

with tomato, parsley and bay leaf

A dish with a sea flavor, desirable throughout the year. With grouper, grouper or sea bass, any of these species complement the pasta in a unique and delicious way!

Patrícia Borges

By Patrícia Borges

Family Friendly Fish For 4 people For 2 people Mediterranean

50 min

485 kcal

4 doses

Easy

Ingredients
Dried Bay Leaf

to taste
Fresh Parsley

60 gr
Garlic

2 cloves
Gobetti Rigati Pasta

200 gr
Grouper Slice

1,000.0 gr
Tomato

2 uni
White Onion

2 uni
You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

to taste
Boiled Shrimp (optional)

250 gr
Ground Chili (optional)

to taste
Olive Oil

50 mL
Sea Salt

to taste
Water

1,500.0 mL
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

485 kcal

2,029 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Cut the grouper into slices and season them with coarse salt. Reserve (optionally about 30 min).

02

Sauté with olive oil, chopped onions and garlic, chopped tomatoes, bay leaf, pepper and chilli (optional).

03

Add the water and when it is boiling add the fish, cook and remove.

04

Clean the fish from the skins and bones. Reserve.

05

Add the dough and let it bake for approximately 8 to 10 min on a low heat, stirring the pan (not stirring).

06

At the end add the fish (and the shelled cooked shrimp is optional) and sprinkle with parsley and serve immediately so the pasta does not absorb all the broth.

Note: you can also make this recipe with grouper or sea bass.