Pesca Al Forno
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cod fillet (s)
- Lemon (s), untreated, add the juice
- Salt and pepper, pepper
- 250 g cherry tomato (s)
- 1 medium zucchini
- 3 stalks celery
- 1 eggplant (s)
- 200 g mozzarella
- 2 cloves garlic
- 4 tablespoon olive oil
- 25 g herbs, Italian, (frozen)
- 2 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Drizzle the washed and dried fish fillet with lemon juice and season with salt and pepper. Halve the tomatoes, cut the zucchini, celery and eggplant into slices. Sprinkle eggplant slices with salt and leave to stand for 10 minutes, then rinse off the salt again. Crush the garlic cloves.
- Heat three tablespoons of olive oil garlic, add it. Sweat the herbs and vegetables in it for 10 minutes.
- Mix the vegetables with the tomato paste, season with salt and pepper and finally add the tomatoes.
- Grease the baking dish with the rest of the olive oil, put the fish fillet in it. Spread the vegetable mixture all around, cover with mozzarella slices and cook in a preheated oven at 175 ° C for about 20 minutes.
- You can also serve thyme potatoes (drizzle the carton with olive oil, cover with sprigs of thyme and bake in the oven).
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