Redfish fillet with tomato crust, lemon sauce and rice
easy
30 mins
30 mins
Ingredients
- 200 g Wild rice mixture
- 7-10 Tbsp Salt
- 4 Redfish fillets (approx. 175 g each)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Olive oil
- 1 untreated lemon
- 25 g Butter
- 25 g Flour
- 250 ml Vegetable broth (instant)
- 250 ml Milk
- 6 Stem(s) Parsley
- 4 TABLESPOONS Breadcrumbs
- 1 TABLESPOON Tomato pesto
- 2 TABLESPOONS Tomato paste
- 1 Tomato
- 7-10 Tbsp Lemon wedges
Directions
- 1
Prepare rice in boiling salted water according to package instructions. Wash fish, pat dry, portion if necessary and season with salt and pepper. Heat oil in a coated pan.
- 2
Fry the fish for 2-3 minutes on each side, depending on their thickness. In the meantime, wash the lemon thoroughly, dab dry and finely grate the peel. Halve the lemon and squeeze it. Heat butter in a pot and sauté flour in it.
- 3
Add stock and milk while stirring, bring to the boil and simmer for 4-5 minutes, stirring occasionally. Wash the parsley, dab dry and put something aside for garnishing. Remove the coarse stalks from the remaining parsley and chop the leaves roughly.
- 4
Mix with breadcrumbs, tomato pesto and tomato paste until smooth, season to taste with salt and pepper. Stir half of the grated lemon peel into the sauce and season to taste with salt, pepper and 1-2 tablespoons of lemon juice.
- 5
Drain rice and keep warm. Cut tomato into thin slices. Take fish out of the pan and cover with 2-3 slices of tomato each. Spread tomato mixture on top and grill under the grill of the oven for 3-4 minutes until golden brown.
- 6
Arrange fish, rice and sauce on plates. Sprinkle sauce with remaining lemon peel. Garnish plates with parsley and lemon wedge.
Nutrition Facts
550 kcal
49 g
21 g
41 g
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