Scorpionfish (Scorpaena scrofa) is a very good source of Selenium (Se) and Omega-3 fatty acids*. It also contains Zinc, Calcium, Vitamin A, Iron and is fairly rich in high quality protein too.
Scorpionfish is very tasty in a fish soup, cooked with vegetable, also baked in the oven, but the best recipe you can find scorpion fish in is Corfu’s “Bourdeto”.
I baked it in the oven and added Greek extra virgin olive oil, some water, sea salt and black pepper by doing so. I served the fish with potatoes from Cyprus -fried also in Greek extra virgin olive oil from Achaia (Peloponnese)- and boiled asparagus(bio) salad drizzled with bio, early harvested, extra virgin olive oil from Pelion.
The taste of scorpionfish, when baked, is very mild, but its flesh is oily, so you can pair it with a glass of rose wine with elegant aromas, refreshing acidity and good body, from Sideritis variety.
Cheers!
Consume alcohol in moderation
*Omega-3 fatty acids are called essencial, because you only find them in food, our body can’t make the from scratch.
The cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website.
