Fish with Zucchini Scales
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices fish fillet (s), each 150-200g
- 125 ml white wine, dry
- 250 g zucchini
- 1 small lemon (s), add the juice
- 50 g butter
- salt and pepper
- Thyme, fresh, a few twigs
Print Recipe
Pin Recipe Instructions
- Salt and pepper the fish (e.g. saithe) and place in a fire-proof, flat dish with the sprigs of thyme. Pour in the wine and put in the fridge to steep.
- Preheat the oven to 200 ° C. Wash the zucchini and cut into thin slices. Cover the fish like a roof tile (like scales) with the zucchini slices. Salt, pepper and drizzle with lemon juice. Spread flakes of butter on top and cover (e.g. with aluminum foil) and place in the oven for 15 minutes.
- Then cover the fish and bake for another 5 minutes (if necessary increase the temperature to 225 ° C or switch on the grill). The fish is served on an aioli or with caper mayonnaise.
- As a starter or intermediate course, the amount of fish per serving can be easily adjusted (as a starter, halve the amount of fish). A fine fish, such as anglerfish, is very suitable for more festive matters.
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