Paltus with fenhel and tomato broth

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!

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