Victoria Bass with Cauliflower Bonnet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (Victoria perch)
- 0.5 ½ cauliflower
- 1 onion (s)
- 1 clove garlic
- 3 tablespoon cream cheese
- 70 g cheese, rated
- Cheese, grated, for sprinkling
- butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and finely chop the onion and garlic. Cut the cauliflower into small florets and season with salt and pepper. First mix the cream cheese thoroughly into the cauliflower, then mix in the grated cheese, onions and garlic.
- Wash and dry the fish and season with salt and pepper.
- Put some butter flakes in a baking dish and place the fish on top. Spread the cauliflower, onion and cheese mixture over the fish and sprinkle with some grated cheese.
- Baked in an oven preheated to 180 ° C for about 45 minutes. Finally, put the oven on the grill for a few minutes until the cheese is nice and brown.
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