Fish pan all caprese

Name: Fish pan all caprese
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 3
Ingredients: 3 Fish fillets (150 g each; e.g. pangasius); 1 TABLESPOON Lemon juice; 3 big slices; 7-10 Tbsp Ciabatta bread; 4 TABLESPOONS Olive oil; 1 Onion; 250 g Mushrooms; 250 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ital. Herbs; 150 g Mini-Mozzarella; 7-10 Tbsp Arugula

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
430 mins

TOTAL TIME
430 mins

Ingredients

Servings: 3

3 Fish fillets (150 g each; e.g. pangasius)
1 TABLESPOON Lemon juice
3 big slices
7-10 Tbsp Ciabatta bread
4 TABLESPOONS Olive oil
1 Onion
250 g Mushrooms
250 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ital. Herbs
150 g Mini-Mozzarella
7-10 Tbsp Arugula

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash and halve the fish. Sprinkle with lemon juice. Place bread in 3 ovenproof baking dishes, drizzle with 1 tablespoon of oil
2
Roast in a hot oven for about 6 minutes. Heat 2 tablespoons of oil in a frying pan. Fry the fish on each side for about 3 minutes. Peel and chop onion. Wash and halve mushrooms and tomatoes
3
Season the fish and put it on the bread. Fry the onion and mushrooms in 1 tablespoon of hot oil. Fry the tomatoes briefly. Season with salt, pepper and herbs and spread on the fish
4
Drain the mozzarella and sprinkle over it. Bake everything in a hot oven for about 8 minutes. Serve with rocket salad