Plaice fillet on celery vegetables with braised tomatoes

Name: Plaice fillet on celery vegetables with braised tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Tomatoes; 1 collar Thyme; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 TABLESPOONS grated parmesan cheese; 5 TABLESPOONS Oil; 400 g Celery; 1 medium onion; 1 TEASPOON Instant vegetable stock; 4 Plaice fillets (approx. 100 g each); 3 Eggs (size M); baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Tomatoes
1 collar Thyme
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 TABLESPOONS grated parmesan cheese
5 TABLESPOONS Oil
400 g Celery
1 medium onion
1 TEASPOON Instant vegetable stock
4 Plaice fillets (approx. 100 g each)
3 Eggs (size M)
baking paper

Directions

1
Wash, clean and halve the tomatoes. Place on a baking tray lined with baking paper. Wash the thyme, dab dry and put aside some to garnish. Spread the rest of the thyme on the tomatoes, season with salt and pepper.
2
Sprinkle tomatoes with cheese. Sprinkle with 2 tablespoons of oil. Clean, wash and chop the celery. Peel and chop onion. Heat 1 tablespoon of oil in a wide saucepan. Fry the onion in it.
3
Add celery. Add 150 ml water, bring to the boil and stir in the stock. Simmer over high heat until the liquid has almost evaporated. Bake tomatoes in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
4
Wash the fish, dab dry. Whisk eggs, season with salt and pepper. Heat 2 tablespoons of oil in a pan. Pull the fish through the egg. Fry in hot oil for 2-3 minutes on each side. Season celery vegetables with salt and pepper.
5
Arrange fish with vegetables and tomatoes. Garnish with thyme.