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Redfish with olives

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Ingredients for 2 servings:

  • 400 g redfish fillet(s) (or other fish fillet)
  • 10 olives, stuffed with peppers
  • 75 ml whipped cream
  • 50 g cheese, grated (medium-aged Gouda)
  • lemon juice
  • 70 g tomato paste
  • salt and pepper

Instructions

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

Clean the fish fillets, season with salt, and cut into large cubes. Halve the olives and place them in a greased baking dish. Combine the heavy cream, grated cheese, and tomato paste, season with salt and pepper, and pour over the fish and olives. Bake for 30-35 minutes at 200°C (400°F) on the middle rack with top and bottom heat (preheated) or at 180°C (350°F) in a convection oven. Serve with rice or mashed potatoes and a cold beer.

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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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