User Manual

Fish 71
Fish with a tomato and bread topping [Index: ]
MCRC00903960_BO_Fisch_unter_der_Tomaten_Brothaube-023_F39MCRC00914985_SE_Fisch_unter_der_Tomaten_Brothaube-012MCRC00903239_NF_Fisch_unter_der_Tomaten_Brothaube-009_RZ1FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish
For 4 servings
Large ovenproof dish
TOMATO AND BREAD TOPPING:
150 g cherry tomatoes
2 slices sandwich bread
50 g Parmesan, freshly grated
2 tbsp frozen Italian herb mixture
2 garlic cloves
50 ml olive oil
Salt
Pepper, freshly ground
Sugar
FISH:
4 thick fish fillets, cod, ocean perch or redfish,
170 g each
½ lemon
Salt
Black pepper, freshly ground
IN ADDITION:
20 ml olive oil for the dish
Per serving
146 kcal, 5 g carbs, 8 g fat, 13 g protein, 0,4 BU
PREPARATION
1. Wash the tomatoes. Cut the bread and tomatoes into cubes 1 cm in size. Mix with the Parmesan
and herbs. Finely chop the garlic and carefully fold into the bread mixture with the olive oil. Season
with salt, black pepper and sugar.
2. Rinse the fish briefly under cold water and pat dry with kitchen towel. Drizzle with the juice of the
half lemon and add to an ovenproof dish which has been greased with oil. Season with salt and
pepper. Distribute the topping evenly over the fish. Cook as indicated.
Setting procedure:
Microwave combined
operation
Circo-roasting
180 °C
360 watts
Cooking time: 18-20 minutes