Pumpkin – Tomato on Fish Fillet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), diced
- 2 clove (s) garlic, chopped
- 600 g pumpkin meat, cut into thick sticks
- 6 tablespoon olive oil
- 1 can tomato (s), diced
- 125 ml red wine
- 4 slices fish fillet (s), e.g., Halibut
- Lemon juice
- 100 g parmesan, rated
- 100 ml vegetable stock
- Salt and pepper, from the mill
- Herbs, chopped
Print Recipe
Pin Recipe Instructions
- Heat 3 tablespoons of olive oil in a saucepan, sweat the onions and garlic until translucent, add the tomatoes with juice and bring to the boil. Stir in the red wine and season the sauce vigorously with salt and pepper. Cover and simmer for 15 minutes over low heat. Finally mix in the herbs.
- In the meantime, heat the rest of the olive oil in a pan, fry the pumpkin sticks in it for 5 minutes, then pour in the broth and simmer for another 10 minutes. Pour over the fish. Pour the tomato sauce over the fish and pumpkin and sprinkle everything with the parmesan. Bake in a preheated oven at 200 ° C for about 15-20 minutes.
- Goes well with green salad and rice.
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