Fish fillet in clay pot portuguese style

Name: Fish fillet in clay pot portuguese style
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 pieces of cod fillet (200 g each); 2-3 TABLESPOONS Lemon juice; 2 Onions; 4 Garlic cloves; 1 collar Parsley; 300 g Tomatoes; 3 TABLESPOONS Olive oil; 250 g Long grain rice; 1 glass (400 ml) Fish stock; 1 little box ground saffron; 7-10 Tbsp Salt; 20 g Butter; 1 TABLESPOON Flour; 50 ml White wine; 7-10 Tbsp Pepper; 4 Lemon slices or wedges; 7-10 Tbsp ground chili

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 pieces of cod fillet (200 g each)
2-3 TABLESPOONS Lemon juice
2 Onions
4 Garlic cloves
1 collar Parsley
300 g Tomatoes
3 TABLESPOONS Olive oil
250 g Long grain rice
1 glass (400 ml) Fish stock
1 little box ground saffron
7-10 Tbsp Salt
20 g Butter
1 TABLESPOON Flour
50 ml White wine
7-10 Tbsp Pepper
4 Lemon slices or wedges
7-10 Tbsp ground chili

Directions

1
Wash the cod fillets, dab dry and sprinkle with lemon juice. Set aside. Peel onions and garlic. Chop the onions finely. Chop the garlic. Wash parsley, dab dry and chop, except for a little bit for garnishing.
2
Wash and dice the tomatoes. Heat 2 tablespoons of oil in a saucepan and sauté half the onions in it. Stir in rice and add fish stock and 100 ml water. Add saffron and a little salt, bring to the boil, cover and let it swell at low heat for about 20 minutes. Halfway through the cooking time, add tomato cubes to the rice and cook. Heat remaining oil in a pot and fry garlic and remaining onions. Add butter, melt and dust with flour. Brown slightly while stirring. Gradually stir in wine and 150 ml water and bring to the boil. Add parsley, except for something to sprinkle, and cook for about 1 minute, season with salt and pepper. Season fish fillets with salt and pepper and place them in an ovenproof casserole dish. Pour sauce over the fish and add some lemon slices or slices of lemon into the dish.
3
Brown slightly while stirring. Gradually stir in wine and 150 ml water and bring to the boil. Add parsley, except for something to sprinkle, and cook for about 1 minute, season with salt and pepper. Season fish fillets with salt and pepper and place them in an ovenproof casserole dish. Pour sauce over the fish and add some lemon slices or slices of lemon into the dish. Cook in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-15 minutes. Arrange fish and rice on plates. Sprinkle with parsley and chilli and garnish