In winter and spring, delicious tomatoes are almost not found on sale. So for tomato broth you can take whole cleaned and canned in your own juice Italian or cherry on a branch.
Preparation: 20 min.
What is needed for 4 portions:
1 kg of Paltus fillet
1 head of fenhel
3 small onion ons
500 g of tomatoes
250 ml of vegetable broth
1 h. l. tomato paste
Lemon juice
A pinch of dry oregano
Olive oil “Extra Virgin
Salt, freshly ground black pepper
Paltus recipe with fennel and tomato broth
For tomato broth, cut tomatoes coarsely, put into a blender, pour warm broth, add tomato paste, salt and pepper. Beat the uniform, throw it onto the sieve, covered with a triple layer, let the entire liquid drain (the contents of the sieve will not be needed). Season the basgano broth.
Cut the palatus fillet into 4 pieces, salt, pepper. Clean the shalot and fennel, thinly chop. Put vegetables in a ceramic baking dish, put pieces of fish on them. Pour lemon juice and olive oil.
Tomato broth to boil, pour into the shape with a plague.
Bake fish with vegetables in an oven preheated to 180 ° C for about 10 minutes. Serve immediately.
The preparation of Paltus is finished on this, now look at the prescription of meat in French in the oven, a very tasty and beautiful dish that you and your guests will definitely like.
Bon appetit!