Redfish with Olives
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g redfish fillet (s) (or other fish fillet)
- 10 olives filled with peppers
- 75 ml whipped cream
- 50 g cheese, rated (medieval Gouda)
- Lemon juice
- 70 g tomato paste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean, sour, salt and cut the fish fillets into large cubes. Halve the olives, put both in a greased baking dish. Mix the whipped cream, the grated cheese and tomato paste together, season with salt and pepper and pour over the fish and olives.
- Bake at 200 degrees on the middle rack with top and bottom heat (preheated) or at 180 degrees in the convection oven for 30-35 minutes.
- This goes well with rice or mashed potatoes and a chilled beer.
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