in Recipes

Tomato – redfish in foil

Spread the love

Ingredients for 2 servings:

  • 350 g redfish fillet(s)
  • 4 tsp lemon juice
  • 6 sprigs of parsley
  • 4 sprigs of thyme
  • 2 sprigs basil
  • 2 cloves garlic
  • 4 tsp olive oil
  • 300 g tomatoes
  • Salt
  • pepper

Instructions

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

Preheat oven (top/bottom heat 200°C, fan oven 180°C). Rinse the fish fillet in cold water, pat dry, and season with lemon juice, salt, and pepper. Wash the parsley, thyme, and basil, pluck off the leaves or needles, and blend them with the crushed garlic cloves and half of the oil into a paste using a hand blender. Remove the stems from the washed tomatoes and thinly slice them. Brush a large piece of aluminum foil for each serving with the remaining oil, place the tomato slices slightly overlapping on the foil, and place the fish on top. Brush the fish with the herb mixture. Seal the aluminum foil tightly and bake the fish for 15-20 minutes.

Facebook Comments

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.

Simple whole wheat waffles

Simple whole wheat waffles