Fish in egg shell with tomato-bean sauce and scampi
easy
25 mins
25 mins
Ingredients
- 2 Scampi
- 150 g Redfish fillet
- 7-10 Tbsp juice of 1/2 lemon
- 1/2 pot of marjoram
- 1 can(s) (425 ml) white Italian 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
- 7-10 Tbsp Flour
Directions
- 1
Scampi, except for the tail fin, break out of their shell. Remove intestines. Rinse redfish fillet, dab dry. Wash the marjoram. Pluck the leaves from the stalks. Sprinkle the scampi and fish fillets with lemon juice.
- 2
Add some marjoram leaves and chill everything. Then put beans on a sieve, rinse and drain. Peel the garlic and crush it with a garlic press. Heat 1 tablespoon of oil and briefly fry the garlic in it.
- 3
Add tomato pieces and beans, bring to the boil and season with salt and pepper. Dab fish fillet and scampi dry. Beat the egg. Salt the fillet, turn it in flour and pull it through the beaten egg.
- 4
Heat the remaining oil in a frying pan. Fry the redfish fillets for 2-3 minutes on each side, turning the scampi for about 3 minutes. Arrange the fish together with the tomato and bean sauce on a plate and serve garnished with marjoram leaves as desired.
More Delicious Recipes
