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Fish 71
Summery fish bake [Index: ] [Index: ]
MCRC00902435_BO_Sommerlicher_Fischauflauf-014_F39MCRC00918146_SE_Sommerlicher_Fischauflauf-020MCRC00903356_NF_Sommerlicher_Fischauflauf-014_RZ1FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish
For 4 servings
Medium ovenproof dish
FISH BAKE:
6 medium-sized waxy potatoes
1 organic lemon
2 tomatoes
80 g pitted black olives
1 bunch flat-leaf parsley
600 g fish fillet, e.g. pollock
Salt
Pepper, freshly ground
3-5 tbsp olive oil
IN ADDITION:
Butter for greasing
Per serving
512 kcal, 35 g carbs, 25 g fat, 35 g protein,
2,9 BU
PREPARATION
1. Wash and peel the potatoes and cut into slices. Heat salted water in a saucepan and parboil the
potatoes.
2. Wash the lemon under hot water and rub dry. Wash the tomatoes. Cut the lemon and tomatoes
into slices. Roughly chop the olives. Rinse the parsley, shake it dry and chop it up.
3. Grease the ovenproof dish.
4. Place the parboiled potato slices in the dish in layers. Place the olives and tomato slices onto the
potatoes.
5. Rinse the fish fillets briefly under cold water and place onto the tomatoes. Season the whole dish
with salt and pepper and sprinkle parsley on top. Finally, cover with the lemon slices.
6. Drizzle the bake generously with olive oil and cook as indicated.
Setting procedure:
CircoTherm
140 °C
Added steam, medium
Cooking time: 20-25 minutes
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