Fish Gratin with Emmentaler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s) (plaice fillet)
- 1 bunch parsley
- 1 clove garlic
- 1 chilli pepper (s)
- salt and pepper
- 2 teaspoons lemon juice
- 7 tablespoon oil
- 500 g potato (s), waxy
- 300 g tomato (s)
- 200 g cheese (Emmentaler) in one piece
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Cut the plaice fillet into 3 cm strips. Chop the parsley and squeeze the garlic. Core and halve the chilli pepper.
- Mix the herbs, garlic, chilli, salt, pepper, lemon juice and 3 tablespoons of olive oil and marinate the fish strips in it for 1 hour.
- Cut the potato and cut into thin slices. Heat 3 tablespoons of olive oil and almost cook the slices in it. Season with salt and pepper.
- Cut the tomatoes into slices, cut the cheese into 1/2 cm thick slices and then into strips.
- Preheat the stove to 200 °. Grease the baking dish.
- Remove the chilli from the marinade.
- Layer the fish, potatoes, cheese and tomatoes alternately in the shape of a fan.
- Drizzle the rest of the marinade over it.
- Bake in the oven for about 20 minutes, until the potatoes are cooked and the cheese has melted.
- Eighth lemon and spread on top.
- I`ve also layered other blanched vegetables, such as leeks or mushrooms.
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