Pikeperch Fillet with Olive Crust on Bed Of Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s)
- 1 eggplant (s)
- 1 zucchini
- 1 tablespoon olive oil
- salt
- 2 tablespoon wine, white
- 4 tomato (s)
- 1 tablespoon tomato paste
- Salt and pepper, salt
- Thyme, oregano, rosemary, basil,
- 4 fish fillet (s), (pikeperch fillets)
- 8 tablespoon olive oil
- 1 cup breadcrumbs
- 50 g parmesan or pecorino cheese
- 50 g olives, black, without stone
- possibly herbs
- pepper
Print Recipe
Pin Recipe Instructions
- First cut the spring onions into rings, dice the aubergine and zucchini.
- Heat the oil in a pan and fry the vegetables in it.
- Salt a little and let simmer for about 5 minutes, stirring occasionally.
- Meanwhile, dice the tomatoes.
- Deglaze the vegetables with the white wine, mix in the tomatoes and tomato paste. Let simmer for about 2 minutes, then season with the herbs, salt and pepper.
- Pour into a greased casserole dish and place the fish fillets (if with skin, skin up!)
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Now add the olive oil to the roast stock of the vegetables and mix in the breadcrumbs.
- Grate the pecorino or parmesan, chop the olives, mix in both. Season with herbs and pepper.
- Bake in the preheated oven for about 30-40 minutes (depending on the thickness of the fish fillets).
- The crust should turn golden brown!
- Best served with rice.
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