Pollack Bear Species
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet tomato (s), chopped or puree
- 4 tablespoon olives, with or without paprika filling, cut into rings
- 1 onion (s), chopped
- 4 port. Fish fillet (s) (saithe), also frozen
- 1 clove garlic
- 4 tomato (s), fresh, quartered
- 100 ml chicken or vegetable stock (instant)
- 1 tablespoon crème fraîche
- 1 pinch (s) salt and pepper
- Chilli powder
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Place the fish in a greased baking dish, preheat the oven to 200 ° C.
- Mix together tomatoes (puree), broth, salt, pepper, creme fraiche and chili powder, pressed garlic clove and chopped onions and spread over the fish. Decorate with tomatoes, olive rings and onion rings and bake at 200 ° C for about 30 minutes.
- Tastes good with a vegetable rice or goes well with potatoes.
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