Fish Fillet with Kritharaki and Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s) (e.. catfish, catfish, etc.)
- 1 lemon (s), juice it
- 2 tablespoon mustard
- 1 teaspoon fish seasoning
- 3 sprigs rosemary
- 2 sprigs thyme
- 50 ml white wine
- 1 onion (s)
- 1 bunch spring onion (s)
- 2 tablespoon olive oil
- 1 red pepper (s)
- 2 zucchini
- 240 g tomato (s), cut into pieces
- 250 g Kritharaki (noodles in rice form)
- 100 g feta cheese
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 4 tomato (s)
Print Recipe
Pin Recipe Instructions
- Cut the fish into large cubes. Mix the mustard with the juice of a lemon, the fish spice and a little bit of olive oil. Soak the fish in it for about 15 minutes.
- Fry the fish in a pan with 1 tablespoon of heated olive oil and sprigs of rosemary. Pour in the wine. Let it steep briefly, then remove from the pan and set aside.
- In the meantime, dice the onion and cut the spring onions into small pieces. Dice the peppers and cut the zucchini into pieces. Heat another 1 tablespoon of olive oil in a pan and first fry the onion until translucent. Add the spring onions, diced paprika and zucchini. Pluck the thyme leaves and place in the vegetable pan, fry everything for a few minutes. Then stir in the can of chopped tomatoes and season with salt and pepper to taste. Let simmer for another 10 to 15 minutes.
- In another saucepan, cook the kritharaki noodles according to the instructions and drain.
- Now put all the vegetables in a suitable casserole dish and mix with the kritharaki noodles. Then crumble the feta cheese and pour over it. Remove the fish from the cooking stock with a fork and distribute it on the vegetables. Pour the wine and mustard sauce over the vegetables as required. Cut the tomatoes into slices and spread them on the casserole.
- Put the casserole in the oven at 180 ° C for approx. 25 - 30 minutes.
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