Redfish with Tomato and Mozzarella in Foil
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 redfish fillet (s)
- 50 g pine nuts
- 4 tablespoon lemon juice
- salt and pepper
- 1 clove garlic
- 1 bunch basil
- 50 g parmesan, rated
- 150 ml olive oil
- 4 tomato (s)
- 2 scoops mozzarella
Print Recipe
Pin Recipe Instructions
- Rinse the redfish under cold water, pat dry and season with lemon juice, salt and pepper. Roast the pine nuts in a pan without fat.
- Peel the garlic and finely puree with the basil, parmesan, olive oil and the pine nuts in a blender. Season the pesto with salt and pepper (we have already tried it without the pine nuts, but then it lacks a little taste).
- Slice tomatoes and mozzarella, season with salt and pepper. Spread 4 pieces of aluminum foil on the table, place the redfish fillets on top. Place the mozzarella and tomatoes on top of the fish like tiles. Spread the pesto on top. Fold up the foil and fold it at the top, fold in the sides. Cook the parcels in the oven at 150 ° C for about 20-30 minutes, depending on the thickness of the fillets (make a test)
- A green salad and rice, for example, go well with it.
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