Corvina al horno con lentejas y verduras

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Corvina al horno con lentejas y verduras. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Corvina al horno con lentejas y verduras is one of the most well liked of current trending foods in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. Corvina al horno con lentejas y verduras is something which I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Corvina al horno con lentejas y verduras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Corvina al horno con lentejas y verduras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Corvina al horno con lentejas y verduras is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Corvina al horno con lentejas y verduras estimated approx 40 minutos.

To get started with this particular recipe, we must prepare a few components. You can have Corvina al horno con lentejas y verduras using 12 ingredients and 4 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Corvina al horno con lentejas y verduras:

1. 2 corvinas sin piel ni espinas
2. 250 gr. lentejas Pardina
3. 3 dientes ajo sin pelar
4. 1 cebolla pequeña
5. 1 manojo espárragos
6. 1 pimiento rojo
7. 1 pimiento verde
8. 1 cebolla mediana
9. 2 zanahorias
10. sal
11. pimienta negra molida
12. aceite de oliva

Steps to make to make Corvina al horno con lentejas y verduras

1. Poner las lentejas al fuego, en una olla, cubiertas de agua fría, con los ajos y la cebolla; cuando hierva, reducir la intensidad del fuego y cocer unos 25 minutos.
   Salar y comprobar que estén cocidas, si es necesario continuar la cocción unos minutos más. Escurrir el agua y reservarlas.
2. Lavar los espárragos, cortar la parte dura y trocearlos. Cocer al vapor o en el microondas. Salar y reservar.
   En una sartén, con un chorro de aceite, sofreír la cebolla, la zanahoria y los pimientos, todo cortado en dados pequeños. Salar y reservar.
3. Repasar los lomos de pescado, para que no quede ninguna espina; cortarlos en 2 o 3 trozos...
   Calentar el horno a 190ºC.
4. En una cazuela o bandeja, para ir al horno, untada con unas gotas de aceite de oliva, poner los trozos de pescado, salpimentar ...
   repartir los espárragos por encima ...
   y el sofrito de pimientos ...
   hornear y cocer de 10 a 12 minutos.
   Servir sobre una base de lentejas ...
   Buen provecho !!

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