Stuffed Plaice Rolls on Tomatoes with Toasted Baguette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s), (plaice fillets)
- 600 g tomato (s)
- 1 bunch spring onion (s)
- 60 g olives, black
- 3 tablespoon oil
- Seasoned Salt
- 2 teaspoons mustard
- 1 teaspoon balsamic vinegar
- 1 bunch parsley, smooth
- Pepper, freshly ground
- 2 bay leaf
- 2 sprigs rosemary
- 2 cloves garlic)
- 40 g butter
- 6 slice / s baguette (s)
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes crosswise, briefly put them in boiling water, peel and core. Put the pulp with the olives in a baking dish. Drizzle the aceto and half of the oil over the tomatoes, season with herb salt and pepper. Add the bay leaves and rosemary. Chop the garlic and pour over it.
- Cut the spring onions into fine rings and finely chop the parsley.
- Heat half of the oil in a pan, sauté the onions and half of the parsley briefly and season with the herb salt.
- Rinse the plaice fillets and pat dry. Spread a thin layer of mustard on the plaice fillets and cover with the steamed onions and parsley, roll up and fix with a toothpick.
- Place the fish rolls on the tomatoes, thinly butter a sheet of parchment paper and place over the fish.
- Bake for about 15 minutes at 200 °.
- In the meantime, knead the remaining butter with the parsley, salt and pepper. Brush the baguette slices with it and bake for the last 5 minutes.
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