Fish on tomato beans

Name: Fish on tomato beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Fish fillet (for B. Redfish); 7-10 Tbsp juice of 1/2 lemon; 8 raw shrimps (without head and shell;; 7-10 Tbsp à approx. 20 g); 1 can(s) (425 ml) large white beans; 1/2 potty Marjoram; 1 Garlic clove; 4 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 7-10 Tbsp salt, white pepper; 2 eggs, 5-6 tablespoons flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Fish fillet (for B. Redfish)
7-10 Tbsp juice of 1/2 lemon
8 raw shrimps (without head and shell;
7-10 Tbsp à approx. 20 g)
1 can(s) (425 ml) large white beans
1/2 potty Marjoram
1 Garlic clove
4 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
7-10 Tbsp salt, white pepper
2 eggs, 5-6 tablespoons flour

Directions

1
Wash the fish, dab dry and cut into 4 pieces. Sprinkle with lemon juice. Gut the shrimps, wash and dry them
2
Drain the beans. Wash the marjoram and remove the leaves. Peel garlic, chop finely
3
Heat 2 tablespoons of oil. Sauté the garlic in it. Add tomatoes, bring to the boil and simmer open for about 3 minutes. Add beans and heat. Season to taste with marjoram, salt and pepper
4
Whisk eggs. Heat 2 tbsp. oil. Salt fish, turn in flour and pull through the egg. Fry in hot oil for 2-3 minutes on each side until golden brown. Fry prawns for about 3 minutes, season. Serve with vegetables. Delicious with baguette
5
Apart from eating sea fish, you can ensure your iodine intake through iodized table salt