Illes Light Baked Haddock Fillet Without Breading
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), (haddock or other white-fleshed fish fillet)
- 250 g tomato (s), party tomatoes in winter
- 1 egg (s)
- 1 cup yogurt, 25 - 50 g, fat level your choice
- 1 onion (s)
- some dill
- 1 scoop mozzarella
- 2 teaspoons oil for the baking dish
- Lemon juice or light balsamic vinegar
- Parsley, dill
- 1 lemon (s)
- salt and pepper
- garlic
- Chilli powder
- 1 pinch (s) sugar
- Spice mix, (tomato spice)
- butter
Print Recipe
Pin Recipe Instructions
- Salt the fish fillets and sour them with lemon juice or light balsamic vinegar. Let the frozen fillet thaw slightly. Cut the fish into larger pieces and place in a pan greased with oil. Cover with the sliced tomatoes (if you prepare the recipe for several people, you can layer the fish and tomatoes). Halve party tomatoes! Season the tomatoes lightly with salt, pepper and tomato seasoning.
- Whisk the egg with the finely chopped onion, chopped dill, yoghurt, the very finely chopped mozzarella, a pinch of sugar and the spices and pour this glaze over the tomatoes. If you like, put flakes of butter on top and bake the casserole in the preheated oven at 200 degrees top and bottom for about 30 minutes. The topping should be slightly brown due to the mozzarella, then the fish should also be just right, i.e. still slightly glassy in the core.
- Sprinkle with parsley before serving and garnish with lemon wedges. This goes well with a simple cucumber salad without a lot of frills!
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