Fish in the indirect wood fired oven with greens, a favorite food that our mother still make. The detail that will make the difference here is the slow cooking with a temperature that drops gradually and slowly.
It's important to be cooked with a minimum amount of water and its juices. Very important to not add much water and also to not relight woods in the oven's fire chamber. We need, as we've already said, a gradual, steady drop of temperature until our dish is ready.

Happy cooking everyone!

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