Gratinate Fish Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 redfish fillet (s)
- 1 leek
- 1 onion (s)
- 2 tomato (s)
- 0.5 ½ lemon (s), add the juice
- 200 ml whipped cream
- 4 tablespoon wine, red
- 4 tablespoon water
- 1 tablespoon tomato paste
- 1 scoop / n mozzarella
- 1 teaspoon broth (instant)
- salt and pepper
- 0.5 ½ bunch parsley, chopped
- 2 cup rice
- 1 tablespoon herb butter
- olive oil
- Chili powder and paprika powder
Print Recipe
Pin Recipe Instructions
- Wash the redfish fillet, pat dry and drizzle with lemon juice. Then sprinkle the fish with salt and fry briefly on both sides in 1 tablespoon of olive oil. Remove the fillets from the pan and place in a large baking dish.
- Put the chopped leek and onion in the frying fat, sauté. Add the diced tomato and tomato paste. Deglaze with red wine. Season with salt, pepper, paprika and chilli. Then add the stock powder, cream and water and let everything reduce a little. Add the chopped parsley and remove the pan from the heat.
- Now take the vegetables out of the sauce with a spoon and distribute them on the fish fillets. Spread the sauce with the rest of the vegetables in the baking dish around the fish. Cut the mozzarella into slices and place on the fillets. Bake everything in a preheated oven at 200 ° C for about 20 minutes until the mozzarella is golden brown.
- With rice, which was mixed with herb butter immediately after cooking. Baguette also goes very well with it.
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