Pollack Fillet Sicilian Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 lemon (s)
- 6 sprigs rosemary
- 5 tablespoon olive oil
- 4 fish fillet (s), (pollack fillet à 160 g)
- 3 teaspoons capers
- 6 anchovy fillet (s) in salt
- 125 ml white wine, dry or rosé
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C fan oven.
- Wash the lemons with hot water and cut them into thin slices.
- Wash and dry the rosemary sprigs, pluck the needles off.
- Put this in a container and puree with salt, pepper and olive oil to a paste.
- Wash the fish fillets with cold water, pat dry, brush with the herb oil and place next to each other in a baking dish. Now wash the anchovy fillets, place them on top and spread the capers over them. Spread the lemon slices on the fish in a fan shape, drizzle with the remaining herbal oil.
- Put the mold in the oven, pour on the wine and bake for 15-18 minutes.
- Tastes very good with rice or fresh Ratzfatzbrot (from Alberto).
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