Redfish fillet
easy
45 mins
45 mins
Ingredients
- 1 kg Tomatoes
- 3 (200 g) Onions
- 1 TABLESPOON Olive oil
- 4 (150 g each) Redfish fillets
- 150 g thin slices of smoked streaky bacon
- 1/2 bunch Basil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 ml White wine
- 1/2 Baguette bread
Directions
- 1
Scald tomatoes with boiling water, rinse cold and skin them. Cut tomatoes into quarters, remove seeds. Peel and halve onions, cut into thin strips. Spread oil on 4 small gratin dishes. Cover fillets with bacon. On the lower halves add tomato quarters and basil. Fold the fish fillets over and hold them together with 1 slice of bacon each. Season fish with salt and pepper and place in the prepared moulds. Cut remaining tomato quarters into slices and mix with onions. Fold the fish over with it and season with salt and pepper. Pour on wine and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Cut remaining basil into strips and sprinkle over the tomato vegetables. Serve with baguette
- 2
Preparation time approx. 45 minutes. Protein: 38,75 g
- 3
Carbohydrates: 42,89 g
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