Redfish with Carrot Bonnet

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g redfish fillet (s)
  • 150 g carrot (s), rated
  • 100 g cheese, rated
  • 1 egg (s)
  • 0.5 ½ bunch parsley
  • 0.5 ½ bunch basil
  • Lemon juice
  • Fat, for the shape
  • salt and pepper
Redfish with Carrot Bonnet
Redfish with Carrot Bonnet

Instructions

  1. Clean the fish, drizzle with lemon juice, lightly salt and pepper. Place in a greased baking dish. For the bonnet, mix the carrots, cheese, egg, herbs and a little sprinkling of seasoning or salt and spread over the fish. Bake in a preheated oven at 200 degrees for about 20 minutes. Baguette or ciabatta bread and a light white wine go well with this.

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