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Fish with carrot topping

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Ingredients for 4 servings:

  • 4 redfish fillets (200 g each)
  • 1 lemon(s), juice
  • 1 small carrot(s)
  • some basil, fresh
  • some parsley, fresh
  • 100 g cheese, grated
  • 1 egg(s), beaten
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pat the fish fillets dry and drizzle with lemon juice. Preheat oven to 200°C (top/bottom heat). Clean and coarsely grate the carrot. Chop the herbs and mix with the cheese and beaten egg. Season generously with salt and pepper. Grease a casserole dish, place the fish in it, spread the cheese mixture on top, and bake in the middle of the oven for 20 minutes. Serve with buttered potatoes and salad.

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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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