Baked fish fillet "Full power ahead

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 3
Celery stomp, citrus fruits and tender red snapper are the undisputed dream team when it comes to a good figure AND mood
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Celeriac (à approx. 1,2 kg)
  • 1/2 Organic Lemon
  • 7-10 Tbsp salt, pepper
  • 1 big orange
  • 1 large organic orange
  • 2 Red snapper fillets with skin (à 400 g; alternatively zander fillet)
  • 2 tablespoons + something Olive oil
  • 2-3 Clementines
  • 1/2 TEASPOON Fennel seeds
  • 1/2 TEASPOON Cornstarch
  • 1 Garlic clove
  • 100 ml Milk
  • 2 TABLESPOONS Butter
  • 1 Fennel bulb (best with green)
  • baking paper

Directions

  1. 1

    For the puree, peel, wash and roughly dice the celery. Wash the lemon hot, dry and finely grate the peel. Squeeze the juice out of half. Put the celery and lemon juice in enough salted water, bring to the boil and cook for about 20 minutes.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash and dry organic orange and rub the peel. Mix with the lemon peel. Wash the fish fillets, dab dry and place (skin down) on a baking tray lined with baking paper. Sprinkle the fillets with 2 tablespoons of oil. Sprinkle with lemon peel, season with salt and pepper. Cook in a hot oven for 10-15 minutes.

  3. 3

    For the sauce in the meantime peel the clementines and cut them into pieces. Squeeze both oranges. Roast the fennel seeds in a pan without fat. Pour in orange juice and bring to the boil. Stir the starch with 2 tablespoons of cold water until smooth, stir into the sauce and simmer for about 1 minute. Add the mandarin orange pieces. Season sauce with salt and pepper and keep warm.

  4. 4

    Peel garlic and chop finely. Drain the celery. Heat milk, 2 tablespoons butter and garlic, season with salt. Add celery and mash. Keep warm.

  5. 5

    Wash, clean and finely slice the fennel. Mix with some oil and season with salt. If available, wash and chop the fennel greens and add to the sauce. Fish with fennel, sauce and S

Nutrition Facts

KCAL
400 kcal
CARBS
19 g
FATS
14 g
PROTEINS
47 g