Dorade fillets with Italian stewed vegetables
- 2 150 g sea bream fillets li>
- 500 g Potatoes, triplets
- 1 Zucchini
- 2 shallots li>
- 10 Cocktail tomatoes
- 3 cloves of garlic
- 1 Bell pepper, red
- 1 Paprika , yellow
- 1 Lemon, untreated
- 50 g Butter
- 1 Bund Thyme
- 1 Bund span> Dill
- 1 bunch Parsley, smooth
- Garlic oil,
- olive oil,
- salt
- Pepper, black, from the mill li>
50 minutes
completely simply
- 1.
- Preheat the oven to 150 degrees top / bottom heat. Cook the potatoes in salted water until cooked.
- 2.
- Remove the ends from the zucchini and cut into small pieces. Remove the peppers from the stalk, cut open, core, remove the partitions and cut into small pieces. Peel the shallots and garlic, chop the shallots and cut the garlic in half.
- 3.
- Heat the butter and a little olive oil in a pan, sweat two half cloves of garlic and the shallots in it. Then add half of the thyme sprigs, the paprika and the courgette and season with salt and pepper.
- 4.
- Wash the sea bream fillets, pat dry, place on baking paper and season with salt and pepper. Pluck the dill and parsley leaves and place on the fillet. Cut the lemon into slices and place one slice on each of the fillets.
- 5.
- Put the remaining garlic halves on the fillets as well. Then drizzle with garlic oil. Place the second fillet on top of the other, drizzle again with olive oil and place in the oven for about 15 minutes.
- 6.
- Drain the potatoes. Heat the butter in a pan and toss the remaining thyme sprigs and the potatoes in them and season with salt.
- 7.
- Finally, remove the stalk from the cocktail tomatoes and fold them under the stewed vegetables. Arrange the sea bream fillets with the thyme potatoes and the stewed vegetables on plates andserve.
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