Steinbuttfilet mit Dörrtomaten
Steinbuttfilet with sun‑dried tomatoes is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 stalks of celery
- 3 spring onions
- 75 g dried, pickled tomatoes (in oil)
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 175 ml dry white wine
- 600 g cod fillet (ready to cook, with skin)
- Salt
- Pepper (freshly ground)
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper/lower heat. Wash and trim the celery and spring onions; slice the spring onions into thin rings and cut the celery into small cubes. Drain the tomatoes well.
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2.
Grease an oven‑proof dish with a little tomato oil and spread the celery, spring onions, rosemary, and thyme in it. Arrange the tomatoes on top and pour in the white wine.
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3.
Wash the fish, pat dry, divide into four equal portions, season with salt and pepper, place skin side up on the vegetables, and bake in the preheated oven for 15‑20 minutes. Remove, peel off the skin from the fish, and serve the fish and vegetables on warmed plates.
