John Myers
Contents
show
Salmon Fillet with Tomato and Pepper Sauce and Courgette Nest
The perfect salmon fillet with tomato and pepper sauce and courgette nest recipe with a picture and simple step-by-step instructions.
fish
- 800 g Salmon fillet
- 4 tbsp Extra virgin olive oil
- 4 Rosemary sprigs
- Bio lemon zest
- Pepper from the grinder
sauce
- 2 Cans Peeled and diced tomatoes
- 4 Red pointed peppers
- 2 Onions white
- 5 tbsp Freshly squeezed lemon juice
- 4 tbsp Extra virgin olive oil
- 3 Branches Rosemary fresh
- Salt and pepper
Zuccini nest
- 3 Zucchini
- 2 tbsp Extra virgin olive oil
- 2 tbsp Chopped rosemary
- Salt
- Cut tomatoes into pieces and sauté in a pan.
- Cut the bell pepper into rings and add to the tomato. Season to taste with salt and pepper.
- Pour the mixture into a baking dish.
- Season the fish in a bowl with olive oil, rosemary sprigs, pepper and lemon zest.
- Place the fish on the sauce and bake in the oven for about 25 minutes at 175 ° C with a fan oven.
- Slice the zucini with a peeler and fry briefly with oil. In a bowl, season the fried slicer with the freshly chopped rosemary and salt. Put in small molds and place next to the fish in the oven for the last 10 minutes.
- Put the sauce on the plate and put the fish on top. The zuccini nest has its place next to it.
Facebook Comments