Baked Fish with Vegetables
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
571
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 571 kcal | (27 %) | ||
| Protein | 45.9 g | (47 %) | ||
| Fat | 31.1 g | (27 %) | ||
| Carbohydrates | 25 g | (17 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Boiled potato (prprepared day before)
- 2 stalks Leeks
- salt
- 2 Beefsteak tomato
- 1 Fennel
- white freshly ground pepper
- 8 fresh Sage
- 750 grams Halibut
- 125 milliliters Whipped cream
- 150 grams Crème fraiche
- 2 garlic cloves
- 50 grams grated Parmesan
- Fat (for the pan)
Preparation steps
1.
Peel potatoes and cut into thin slices. Rinse leeks and cut into rings. Blanch in boiling salted water for a few minutes and rinse in cold water, drain well.
2.
Rinse tomatoes and cut into slices. Rinse fennel and cut into strips. Butter baking pan and layer potatoes, tomatoes, fennel and leeks in it, season with salt and pepper, adding sage leaves in between.
3.
Rinse and pat dry fish and arrange on top of vegetables. Whisk cream with creme fraiche and season with salt and pepper. Peel garlic and squeeze through a press, add to cream and mix well. Spread garlic cream over fish and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F) for about 30 minutes. Remove from the oven, sprinkle with Parmesan and serve.
