Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 fish fillet (s) (any sea fish, e.g. redfish)
- Lemon juice
- 1 glass pesto
- 100 g sheep cheese
- 3 tablespoon crème fraîche
- 3 tablespoon Emmentaler cheese, grated
- 1 tablespoon olive oil
- 1 bunch parsley
- 1 clove garlic
- 500 g potato (s), cooked and cut into cubes
- thyme
- olive oil
- salt
- Fat for the shape
- possibly white wine
Print Recipe
Pin Recipe Instructions
- Place the fish fillets next to each other in a large, greased dish, drizzle with lemon and season with salt.
- Prepare a paste of pesto, sheep cheese, crème fraîche, Emmental cheese, olive oil, garlic and parsley (works well in a blender, but can also be finely cut or chopped by hand). Carefully season the paste to taste. Salt is usually no longer necessary.
- Brush the fish with the paste. Spread the potato pieces in between, drizzle with a little olive oil and sprinkle with thyme. Fry in the oven at 200 ° C top / bottom heat for approx. 20 - 30 minutes. If too little liquid forms, pour in some white wine.
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