Fish fillet in wine sauce

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 Lemons (1 untreated)
  • 800 g Fish fillet
  • 2 medium-sized onions
  • 1/2 bunch Parsley
  • 3 tablespoons (45 g) + plus some
  • 7-10 Tbsp butter/margarine
  • 250 g Long grain rice
  • 1 TEASPOON Turmeric
  • 2 TEASPOONS Vegetable broth (instant)
  • 2 (30 g) easy go. Tbsp. flour
  • 200 ml White wine (substitute for fish stock)
  • 7-10 Tbsp salt, pepper, some sugar
  • 4 medium-sized tomatoes

Directions

  1. 1

    Squeeze the treated lemon. Wash the fish, pat dry and divide into 4 pieces. Sprinkle with lemon. Peel onions, wash parsley. Chop both

  2. 2

    Fry half of the onions in 1 tablespoon of hot fat until transparent. Fry rice and turmeric. Add 1/2 l water and broth, bring to the boil. Cover and simmer at low heat for about 20 minutes

  3. 3

    Fry the rest of the onions in 2 tablespoons of hot fat. Sweat flour in it. Stir in wine, bring to the boil, season to taste. Add parsley

  4. 4

    Wash the untreated lemon hot, cut into slices or slices. Season the fish. Place both in a flat greased casserole dish. Pour sauce over them. Cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Wash and dice the tomatoes and add to the rice. Dressing

Nutrition Facts

KCAL
640 kcal
CARBS
59 g
FATS
21 g
PROTEINS
42 g

Categories & Tags

Cakes & PastriesCakeCake

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