Fish with
Tomatoes, Aubergine and Basil
Core recipe
Per person
Per person
150 g firm white fish
2 tsp lemon juice
1 tsp olive oil
Salt and pepper
15 leaves of basil
150 g cherry tomatoes
150 g aubergine
1 clove of garlic, chopped
50 g brown and wild rice
1 tbsp fresh mixed Italian herbs; oregano, parsley, thyme
Cook the rice according to instructions on package. Chop and mix in the fresh herbs.
Cut the aubergine in chunky dices and boil in lightly salted water for 3-4 min and drain.
Mix them with the chopped garlic and put in a dish in the oven (200 Celsius) for 10 min.
Take out, add cherry tomatoes. Season the fish with salt, pepper, oil and lemon juice and put on top of aubergines and tomatoes. Put back in oven for 5-10 minutes until fish is cooked through. Sprinkle over basil and serve.
2 tsp lemon juice
1 tsp olive oil
Salt and pepper
15 leaves of basil
150 g cherry tomatoes
150 g aubergine
1 clove of garlic, chopped
50 g brown and wild rice
1 tbsp fresh mixed Italian herbs; oregano, parsley, thyme
Cook the rice according to instructions on package. Chop and mix in the fresh herbs.
Cut the aubergine in chunky dices and boil in lightly salted water for 3-4 min and drain.
Mix them with the chopped garlic and put in a dish in the oven (200 Celsius) for 10 min.
Take out, add cherry tomatoes. Season the fish with salt, pepper, oil and lemon juice and put on top of aubergines and tomatoes. Put back in oven for 5-10 minutes until fish is cooked through. Sprinkle over basil and serve.
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