Redfish Fillet on Zucchini – Tomatoes – Olives – Compote with Chili Rice
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 redfish fillet (s) 160 g each
- 2 tablespoon flour, double-handled
- 3 clove (s) garlic, pressed down
- 2 sprigs rosemary
- 2 zucchini, approx. 400 g
- 2 tomato (s) (vine tomatoes), approx. 160 g
- 1 shallot (s)
- 20 olives, pitted black
- 0.5 ½ cup rice
- 1 cup water
- 1 tablespoon tomato paste, with garlic
- 1 tablespoon chilli sauce, sweet
- Oil, rapeseed oil with butter flavor
- salt and pepper
- Basil, some leaves
Print Recipe
Pin Recipe Instructions
- Cut the zucchini lengthways into strips 5-6 mm wide, separate the flesh in the core area and discard. Cut the strips into small cubes.
- Scald the tomatoes, peel and core them and dice the pulp. Finely dice the olives.
- Cut the shallot into small cubes and sweat in 2 tablespoons of rapeseed oil until translucent. Add zucchini cubes and cook over medium heat. Heat the olive cubes in it for about 2 minutes and finally fold in the tomato cubes and heat, but do not let them boil so that they do not draw liquid. Season with pepper and salt.
- Bring the water, tomato paste, chilli sauce with a little salt to the boil and let the rice simmer in a closed saucepan for 20 minutes over low heat. In between check whether the rice is not setting, otherwise stir it a few times. If necessary, season with salt.
- Heat 2 tablespoons of rapeseed oil in a pan and flavor with garlic and rosemary sprigs. Dust the redfish fillets on the skin side with double-grip flour and briefly fry this side vigorously. Turn the heat back to half power and turn the fillets after about 3-4 minutes. Turn off the stove and let the fish cook. Salt a little.
- Put the vegetables on the plates and place the fish fillet on top. Place the chili rice next to it and decorate everything with a few basil leaves.
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