Red mullets on colourful vegetables
easy
60 mins
60 mins
Ingredients
- 1 collar Spring onions
- 350 g Mushrooms
- 300 g Tomatoes
- 1 potty Thyme
- 1 potty Tarragon
- 1 collar Parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Garlic clove
- 4 ready-to-cook red mullets (alternatively trout)
- 4 Lemon slices
- 1/4 l dry white wine
- 7-10 Tbsp Parsley
Directions
- 1
Clean, wash and cut the spring onions into rings. Wash, clean and slice the mushrooms. Cut tomatoes crosswise, blanch, remove and peel the skin.
- 2
Cut the tomatoes into quarters and remove the seeds. Then cut the tomatoes into slices. Wash and finely chop the thyme, tarragon (except for 4 sprigs) and parsley. Mix vegetables and herbs and season with salt and pepper.
- 3
Peel and crush the garlic and add it. Wash the fish and dab dry. Put a slice of lemon and a sprig of tarragon in each fish. Pour the vegetables into an ovenproof dish. Place the fish on top.
- 4
Pour white wine over it. Cover the mould with aluminium foil and cook in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 30 minutes. Remove the aluminium foil 10 minutes before the end of the cooking time. Garnish with parsley.
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