Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 leeks
- 2 tablespoon oil (sunflower oil)
- 4 beefsteak tomato (s)
- 800 g redfish fillet (s)
- 400 g feta cheese
- Pepper from the grinder
- salt
- 250 g crème fraîche
- nutmeg
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Cut the leek into rings and wash. Slice the tomatoes, season with salt and pepper. Wash the redfish fillet and pat dry. Cut the feta into thin slices. Heat sunflower oil in a large pan and sauté the leek for 5 minutes. Season to taste with salt and pepper. Put the leek in a greased baking dish and spread half of the feta over it. Spread the redfish fillet on top and season well with pepper and salt. Finally, pour the tomatoes on top. Stir the creme fraiche until smooth, season with nutmeg and spread over the tomatoes. Cover the casserole with the remaining feta slices and bake for 35 minutes.
- Side dish: boiled potatoes.
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