Fish in egg shell with tomato-bean sauce and king prawns
easy
25 mins
25 mins
Ingredients
- 2 King prawns
- 150 g Redfish fillet
- 7-10 Tbsp juice of 1/2 lemon
- 1/2 pot of marjoram
- 1 can(s) (425 ml) white beans
- 1 Garlic clove
- 3 TABLESPOONS Oil
- 1/2 package (250 g) piecemeal
- 7-10 Tbsp Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Egg
- 3 TABLESPOONS Flour
Directions
- 1
Remove the king prawns from their shells, except for the tip of the tail. Remove the intestines. Wash the fish fillet and dab dry. Sprinkle the king prawns and fish fillet with lemon juice.
- 2
Wash the marjoram, dab dry, pluck some marjoram leaves from the stalks and place them on the fish. Leave to stand for a short time. Drain the beans. Peel garlic, crush it in the garlic press and fry it in 1 tablespoon of hot oil.
- 3
Add the tomatoes and beans, bring to the boil and simmer for about 5 minutes at low heat. Season to taste with salt and pepper. Dab fish and shrimps dry, salt fish. Whisk the egg. Turn the fish fillet first in the flour, then in the egg.
- 4
Heat the remaining oil in a frying pan. Fry the redfish fillets for 2-3 minutes on each side, fry the king prawns for about 3 minutes, turning them over. Arrange fish with tomato and bean sauce on a plate and garnish with marjoram leaves.
More Delicious Recipes
