Redfish Gratin
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), approx. 220 g each, ready to cook
- 4 medium tomato (s), ripe
- 4 tablespoon breadcrumbs
- 3 clove (s) garlic
- 4 sprigs parsley
- 2 sprigs thyme
- 2 sprigs oregano
- 2 sprigs basil
- 4 tomato (s) dried (pickled in oil)
- Lemon juice
- salt
- pepper
- 4 tablespoon butter
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Wash tomatoes, remove stalks, cut into slices.
- Chop the herbs, chop the peeled garlic as well. Drain and dice the sun-dried tomatoes. Melt the butter and make a paste with the herbs, garlic, breadcrumbs and sun-dried tomatoes. Season these with salt and pepper.
- Clean the fish fillets, season with salt, pepper and drizzle with lemon juice.
- Melt the butter for the mold and use it to brush out the baking dish. Put the fish fillets in it, cover with tomato slices. Spread the herbal paste on top.
- Cook on the middle shelf in the preheated oven at 200 degrees for about 20 minutes.
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