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Redfish fillet on pureed tomatoes with zucchini and mozzarella topping

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Ingredients for 4 servings:

  • 4 redfish fillets (or pollock fillets etc.)
  • 1 can of tomatoes, peeled
  • 3 small zucchini
  • 1 ball of mozzarella
  • 1 m.-sized onion(s)
  • pepper
  • Salt
  • olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion, puree the canned tomatoes. Sauté the onion in a pan until translucent. Then add the tomatoes. Season well with salt and pepper and simmer for about 5 minutes. Pour into a baking dish. Season the thawed fish well with salt and pepper and place them side by side in the baking dish. Heat a little olive oil in a pan, slice the zucchini lengthwise, fry briefly on both sides, and then spread evenly over the fish. Cut the mozzarella into thin slices and place them on top of the zucchini. Bake in the oven at 180°C until the mozzarella is golden brown. This goes wonderfully with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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