User Manual

Fish 97
Red mullet on a bed of vegetables [Index: ]
MCRC00904029_BO_Meeres-Rotbarben_im_Gemuesebett-010_F39MCRC00917911_SE_Meeres-Rotbarben_im_Gemuesebett-013MCRC00903292_NF_Meeres-Rotbarben_im_Gemuesebett-009_RZ1FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish
For 4 servings
Universal pan
FISH:
4 red mullet fillets, 200 g each
1 lemon
Sea salt
VEGETABLES:
2 red onions
1 clove garlic
200 g aubergines
200 g courgettes
2-3 sprigs rosemary
½ bunch lemon thyme
½ bunch basil
3 tbsp olive oil
Salt
Pepper, freshly ground
1 pinch sugar
600 g chopped tomatoes
20 g pitted black olives
IN ADDITION:
Tin foil
Olive oil
Per serving
334 kcal, 8 g carbs, 15 g fat, 41 g protein, 0,7 BU
PREPARATION
1. Rinse the fish fillets quickly under cold water and pat dry with kitchen towel. Squeeze the lemon,
season the fish with salt and drizzle the lemon juice over it.
2. Peel the onions and garlic, then cut the onions into cubes approx. 1 cm in size. Wash and trim the
aubergine and courgette, then also cut into cubes approx. 1 cm in size. Rinse the fresh herbs and
shake them dry. Place a few sprigs of the lemon thyme to one side. Pluck the needles and leaves of
the remaining herbs and chop them finely.
3. Sweat the onions, garlic and herbs in olive oil. Season with salt, pepper and sugar. Add the diced
vegetables and sweat for 3-4 minutes as well. Add the tomatoes and olives and simmer everything for
approx. 10 minutes. Season to taste again.
4. For every fish fillet, cut a piece of tin foil to 30x30 cm in size. Brush each one in the centre with
olive oil, then distribute the vegetables on top proportionately and place the fish on top with the skin
facing upwards. Place the sprigs of lemon thyme which were placed aside on top of the fish and
drizzle with a little olive oil. First fold the tin foil over the fish, and then roll the sides together.
5. Place the parcels into the universal pan and cook as indicated.
Universal pan, level 2Top/bottom heating
Setting procedure:
Top/bottom heating
190 °C
Cooking time: 20-25 minutes
Tip:
In summer, the chopped
tomatoes can be replaced by fresh, halved cherry
tomatoes.
!

