Redfish fillet with Spreewald gherkins

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Stalk leek (leek)
  • 2 Tomatoes
  • 8 pickled Spreewald gherkins
  • 1 Bay leaf
  • 4 TABLESPOONS cold-pressed linseed oil
  • 200 g Vegetable broth
  • 5 TABLESPOONS dry white wine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 500 g Redfish fillet
  • 75 g grated cheese (e.g. Gouda)
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel the onion. Clean the leek, wash thoroughly. Wash and clean the tomatoes. Cut everything into large cubes. Cut cucumbers into thick slices. Mix vegetables, laurel, 2 tablespoons of oil, broth and half the wine, season with salt and pepper. Put the mixture into a greased casserole dish

  2. 2

    Wash the fish, dab dry, cut into pieces and place on the vegetables. Drizzle with remaining oil and wine. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Rice tastes good with it

Nutrition Facts

KCAL
340 kcal
CARBS
7 g
FATS
20 g
PROTEINS
29 g

Categories & Tags

Main Dishes