Fish and Vegetable Pan

Name: Fish and Vegetable Pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 600 g Redfish fillet; 2 TABLESPOONS Lemon juice; 2 (approx. 400 g) Courgette; 1 collar Spring onions; 1 small onion; 3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Cayenne pepper or rose pepper; 1 package (200 g) strained tomatoes; 2 tablespoons (approx. 40 g) Sour cream or crème fraîche; 1 TEASPOON clear broth (instant)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
600 g Redfish fillet
2 TABLESPOONS Lemon juice
2 (approx. 400 g) Courgette
1 collar Spring onions
1 small onion
3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
7-10 Tbsp Cayenne pepper or rose pepper
1 package (200 g) strained tomatoes
2 tablespoons (approx. 40 g) Sour cream or crème fraîche
1 TEASPOON clear broth (instant)

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool down a little
2
Wash the fish, pat dry and cut into pieces. Sprinkle with lemon juice. Clean, wash and chop the zucchini and spring onions. Cut potatoes into large slices. Peel onion, chop finely
3
Heat 1 tablespoon of oil. Season fish with salt and pepper. Fry in hot oil for 3-4 minutes on each side. Take out
4
Heat 2 tablespoons of oil in the frying oil. Fry the potatoes, onion, zucchini and spring onions for about 2 minutes. Season with salt and cayenne pepper
5
Stir in tomatoes, sour cream and stock, simmer for 5 minutes. Carefully mix in the fish and heat it up. Season to taste