Herb fish fillet with tomato sauce

Name: Herb fish fillet with tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Fish fillet (e.g. redfish or cod); 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp salt, white pepper, sugar; 50 g Herb Butter; 250 g Long grain rice; 150 g frozen peas; 1 medium onion; 1 package (500 g) chunky tomatoes; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Parsley and lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Fish fillet (e.g. redfish or cod)
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp salt, white pepper, sugar
50 g Herb Butter
250 g Long grain rice
150 g frozen peas
1 medium onion
1 package (500 g) chunky tomatoes
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Parsley and lemon

Directions

1
Preheat oven: electric cooker: 225 °C / circulating air: 175 °C / gas: level 4. In the meantime, wash the fish fillet, dab dry and cut into 8 pieces. Sprinkle with zi-trone juice
2
For the rice, boil 1/2 l salted water. Put the fish into a mould. Cover with 40 g herb butter flakes. Bake in the oven for 20 minutes or fry in herb butter until brown
3
Pour the rice into boiling water, cover and let it swell for about 20 minutes at low heat. Add the peas after approx. 15 minutes and cook
4
For the sauce, peel and chop the onion. Fry in 10 g herb butter. Stir in tomatoes and stock, season. Let simmer a little bit. Arrange with rice and fish, garnish