Alaska Halibut with Tomato Fillets and Zucchini Nigratin

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Alaska Halibut with Tomato Fillets and Zucchini Nigratin

Instructions

Wash and dry the zucchini and slice into fine strips with a julienne grater. Put the strips in a bowl and mix in about 1 teaspoon of salt. Let rest for 30 minutes. Then carefully squeeze out the liquid formed by the salt.
Thoroughly mix the zucchini strips with the shallot and garlic cubes, the chopped parsley, the flour and the egg. Season the mixture with pepper and nutmeg. Salt will no longer be required.
Grease a baking dish with butter and distribute the mixture evenly in it and put a few flakes of butter on it. However, the layer should not be less than 2 cm thick, otherwise it will cook through too quickly and become too firm. Slide the tin onto the bottom bar of the oven preheated to 200 ° C and cook for 15-20 minutes.
Skin and core the tomatoes. Quarter 4 tomatoes, dice the rest. Sweat the garlic and shallot in olive oil until translucent. Add the tomato cubes and let everything simmer over a low heat. Add the tomato quarters 5 minutes before serving and heat. Stir every now and then and season with salt and pepper.
Dust the halibut fillets on the skin side with a little double-grip flour and fry briefly in a mixture of butter and olive oil. Turn the heat down and turn the fillets after approx. 5 minutes. Put the plate off and let the fish cook through. Season with pepper and salt.
Arrange the fish fillets with the courgette and tomato fillets on plates. A suitable side dish is rice. Without this side dish, this is a food combining dish that is suitable for weight loss.

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