Barsch with Oven Roasted Vegetables
Barsch with oven roasted vegetables is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg potatoes
- 1 Garlic clove
- 2 bunches spring onions
- 250 g Swiss chard
- 8 tomatoes
- 1 kg flatfish fillets
- Salt
- Pepper (freshly ground)
- 50 g flour
- 200 ml olive oil
- 20 g currants
- 20 g pine nuts
Instructions
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1.
Peel the potatoes and slice them. Peel and chop the garlic. Trim, wash, and finely cut the spring onions. Wash the Swiss chard leaves and let them drain. Wash the tomatoes, make cross cuts on two of them, blanch, seed, and dice. Slice the remaining tomatoes. Season the fish fillets with salt and pepper, then coat in flour.
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2.
Preheat the oven to 200 °C. Heat 3 tablespoons olive oil in a large pan, quickly sear the fish, remove it, and drain on kitchen paper.
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3.
In the remaining oil fry the potatoes for 5 minutes, remove them, and line the bottom of a fireproof dish with them. Place the fish fillets on top.
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4.
Sauté garlic and spring onions in 6 tablespoons olive oil. Add the tomato cubes and simmer briefly. Roughly chop the Swiss chard without the stems and cook together. Add currants and pine nuts, mix well. Spread over the fish and top with tomato slices. Cover with foil and bake in the oven (middle rack, fan‑forced 180 °C) for 15 minutes. Serve directly from the dish.
