Plaice with Paprika Marinade and Carrot-Zucchini Salad
Plaice with paprika marinades and carrot‑zucchini salad is a recipe featuring fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 plaice (ca. 2 kg, ready to cook)
- Salt
- Pepper (freshly ground)
- 1 red bell pepper
- 1 Shallot
- 3 Garlic cloves
- 1 untreated lime
- 4 tbsp olive oil
- 2 Zucchini
- 3 Carrots
- 2 tbsp white balsamic vinegar
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat. Wash the plaice, pat dry, and rub with salt and pepper. Wash the bell pepper, halve it, remove seeds and white membranes, and dice the flesh into very small cubes. Peel the shallot and garlic cloves and finely dice them as well. Rinse the lime hot, grate its zest, and squeeze out the juice. Mix together with the diced paprika, garlic, shallot, and 2 tbsp oil.
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2.
Place the fish on a baking sheet lined with parchment paper, brush it with the salsa, and bake in the preheated oven for 35–40 minutes. Meanwhile, wash the zucchini and cut into very thin long slices or julienne. Peel the carrots and julienne them as well. Toss both with oil and vinegar, season with salt and pepper. Arrange the plaice on a plate and serve with the carrot‑zucchini salad.
