Delicious sprat in the oven

European cuisine

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Description Products Steps

Sprat is a fairly common fish that can be found on restaurant menus, as well as in the refrigerator of every housewife. In general, sprat is not a separate species of fish, but several species of the herring family, which are distinguished by their small size. Fish has many beneficial properties: strengthens blood vessels, improves liver function, and normalizes metabolism.

1. Calories
   163,49 kcal
2. Protein
   8,05 gram
3. Fat
   10,86 gram
4. Carbohydrates
   9,76 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Canned sprat

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   500 g
2. Cherry tomatoes

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   10 pcs. = 200 g
3. Breadcrumbs

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   70 g
4. Garlic

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   3 cloves = 15 g
5. Wine vinegar is white

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   50 ml = 50 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste
8. Olive oil

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   2 tbsp. l. = 34 g
9. Parsley

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   to taste

Steps:

1. 
   Clean the sprat. Remove the head, entrails and spine. Wash the tomatoes. Cut the garlic into slices. Wash and finely chop the parsley.
2. 
   Take a baking dish and coat it with olive oil. Lay out the sprat, the first layer is skin side down. Sprinkle breadcrumbs and chopped parsley on top of the fish, and lay out a few slices of garlic. Salt and pepper to taste.
3. 
   Place the next layer of fish, back side up. Also sprinkle with breadcrumbs, parsley and lay out cherry tomatoes cut in half. The last layer of sprat should also be upside down.
4. 
   Sprinkle the top layer with olive oil and place in a preheated oven at 220C for 15 minutes. Then remove the pan and pour white wine vinegar over the fish. And put in the oven for another 5 minutes so that the vinegar evaporates.
5. 
   Serve, cut into portions, with a slice of lemon, cherry tomatoes and parsley and basil.

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