Mediterranean Fish Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Redfish fillet (s) (150 g each)
- 0.5 ½ lime (s), juice it (alternatively lemon)
- salt and pepper
- 1 onion (s)
- 2 cloves garlic)
- 5 olives, green, pitted
- 1 teaspoon olive oil
- 1 can tomato (s), chunky, approx. 400 g
- 0.25 teaspoon ¼ thyme
- 0.25 teaspoon ¼ rosemary
- 1 teaspoon sugar
- 120 g sheep cheese
- Herbs, Italian
- Pepper, colored grains
Print Recipe
Pin Recipe Instructions
- Drizzle the fish fillets with lime juice and season with salt and pepper. Finely chop the onion, garlic and olives.
- Heat the olive oil in a pan, fry the onion, garlic and olives in it. Add the tomatoes and season everything with salt, pepper, thyme, rosemary and sugar.
- Put the fish fillets in a baking dish and spread the tomato mixture on top. Cut the sheep`s cheese into small cubes and sprinkle over the casserole. Bake in the preheated oven at 200 ° C (gas mark 3) for about 25 minutes. Serve sprinkled with herbs and colored pepper.
- Fresh baguette and a mixed salad (not included) tastes good with it.
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