Baked Stonefish Fillets

Ingredients

• 4 fish fillets (stonefish)
• 1 Tbsp clarified butter
• 2 tbsp lemon juice
• 1 box watercress
• 2 bunches spring onions
• 8 cocktail tomatoes
• 1 tbsp butter
• 2 Eggs
• 2 tbsp heavy cream
• 2 tbsp caraway seeds
• Salt
• Pepper

Instructions

1. 1.

   Wash the spring onions, remove the roots and cut into rings. Wash the cocktail tomatoes and halve them.

2. 2.

   Rinse the fish fillets, drizzle with lemon juice, and season with salt and pepper. Roughly whisk the eggs and cream together, seasoning with salt. Heat clarified butter in an ovenproof pan, sear the fish on one side, pour the egg mixture over it, sprinkle with caraway seeds, and bake in a preheated oven at 160°C until the egg sets.

3. 3.

   Sauté the spring onions with the cocktail tomatoes in butter. Place the spring onion mixture as a bed on a plate, lay the fish fillet on top, and garnish with tomatoes and watercress.