Redfish Fillet on Pureed Tomatoes with Zucchini and Mozzarella Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 redfish fillet (s) (or pollack fillet etc.)
- 1 can tomato (s), peeled
- 3 small zucchini
- 1 scoop mozzarella
- 1 medium onion (s)
- pepper
- salt
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion, puree the canned tomatoes. Sauté the onion in a pan until translucent. Then add the tomatoes. Salt and pepper well and simmer for about 5 minutes. Pour into a baking dish.
- Salt and pepper the defrosted fish well and place them next to each other in the baking dish. Heat some olive oil in a pan, cut the zucchini lengthways into slices, fry briefly on both sides and then distribute evenly over the fish. Cut the mozzarella into thin slices and place on top of the zucchini. Now bake in the oven at 180 degrees until the mozzarella is baked golden brown.
- Rice tastes wonderful with it.
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