Summary

Ingredients

• 2 tilapia fillet (s) approx. 150 g each
• 1 bunch spring onion (s)
• 2 large carrot (s)
• 200 g cherry tomato (s)
• 100 ml vegetable stock
• 2 tablespoon almond flakes
• 1 teaspoon butter
• 1 clove garlic
• 4 tablespoon tomato ketchup
• 100 ml crème fraîche
• oregano
• herbs Provence
• salt and pepper
• Lemon juice

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Instructions

1. Clean the spring onions and cut diagonally into rolls about 1 cm wide. Wash the cherry tomatoes and cut in half. Clean the carrots, slice them diagonally into thin slices and sauté in the vegetable stock for about 5 minutes.
2. Meanwhile, lightly brown the sliced almonds in a pan without fat. Then chop the garlic, melt 1 teaspoon butter in a pan and lightly steam the garlic in it. Add the tomato ketchup and sauté briefly. Likewise, deglaze half of the cherry tomatoes, then deglaze with the stock from the steamed carrots. Set the carrots aside. Add the crème fraîche to the tomato stock, season everything with the herbs, salt and pepper. Let the brew simmer for about 10 minutes.
3. Clean, sour, salt and sprinkle the tilapia fillets with pepper. Grease a baking dish with the remaining butter, alternately layer the spring onion rolls, the grated carrots and the remaining cherry tomatoes in the baking dish, place the tilapia fillets on top and pour the tomato stock over them.
4. Then put the baking dish in the preheated oven. Cook at 200 degrees Celsius for approx. 30 minutes. Sprinkle the roasted almonds on top 5 minutes before the end of the cooking time and finish cooking. Arrange on plates.
5. A glass of Müller-Thurgau goes well with it.
6. Tip: We are plenty of narrow eaters. For those who are more hungry, 40 g bulgur per serving is recommended as a side dish.