Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g fish fillet (s), panasius fillet or another firm meat
- 8 large shrimp (s) with shell, without head
- 2 bunch basil
- salt and pepper
- 100 ml cream
- 75 ml vermouth, (Noilly Prat)
- 1 lemon (s), half a juice and the whole zest
- 0.5 teaspoon ½ chilli (approx., Depends on your own taste)
- 5 piece (s) tomato (s), dried in oil
- little cheese, grated Emmentaler
Print Recipe
Pin Recipe Instructions
- Shell the shrimps.
- Preheat the oven to 200°C (400°F).
- Oil an ovenproof dish, place the fish portions in it, and layer the shelled shrimps in the spaces between. Drizzle with lemon juice and season with salt and pepper. Scatter the lemon zest and whole basil leaves on top.
- Sprinkle roughly 0.5 teaspoon chilli over the top, adjusting to your taste for desired heat. Spread the dried tomato strips over the top.
- Pour roughly 75 ml vermouth over, drizzle 100 ml cream over, and sprinkle a thin layer of grated Emmentaler cheese on top.
- Bake for 20 minutes.
- Serve with a baguette.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below