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Redfish with carrot topping

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Ingredients for 4 servings:

  • 750 g redfish fillet(s)
  • 150 g carrot(s), grated
  • 100 g cheese, grated
  • 1 egg(s)
  • ½ bunch parsley
  • ½ bunch basil
  • lemon juice
  • Fat, for the shape
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the fish, drizzle with lemon juice, and lightly season with salt and pepper. Place in a greased baking dish. For the topping, mix the carrots, cheese, egg, herbs, and a little seasoning or salt, and spread over the fish. Bake in a preheated oven at 200°C (400°F) for about 20 minutes. Serve with baguette or ciabatta bread and a light white wine.

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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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