Name: Fish fillet on Mediterranean vegetable bed
Prep time: 45 min
Total time: 45 min
Yield: 2 Servings
Ingredients: 600 g Potatoes, peeled; 2 piece Carrots; 1 Stange Leek; 0.5 Knolle Celery; 2 piece Fish; 1 bunch Parsley; 2 piece Lemons; 1 piece Chili pepper, dried; 6 clove Garlic; 300 ml Olive oil; 2 Blatt Bay leaves

This Thermomix® recipe for Fish fillet on Mediterranean vegetable bed is ready in 45 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This dish is a feast for fish lovers! Tender fish fillets, nestled on an aromatic vegetable bed of potatoes, carrots, leeks and celery, refined with fresh parsley, lemon and a touch of chili. Preparation in the oven is very simple and succeeds with the Thermomix® in no time. A Mediterranean pleasure, perfect for a light lunch or dinner. Vary the vegetables according to season and taste - there are no limits to your creativity! Also particularly delicious with sweet potatoes instead of potatoes.

Ingredients (11 ingredients)

600 g Potatoes, peeled
2 piece Carrots
1 Stange Leek
0.5 Knolle Celery
2 piece Fish
1 bunch Parsley
2 piece Lemons
1 piece Chili pepper, dried
6 clove Garlic
300 ml Olive oil
2 Blatt Bay leaves

Preparation (8 steps)

Prepare potatoes

Cut 600 g peeled potatoes into wedges. Marinate in a bowl with some olive oil, salt and pepper. Spread on a baking sheet lined with baking paper and set aside.

Prepare fish

Wash and pat dry 2 fish. Cut each one twice diagonally on both sides. Rub the fish inside and out with lemon juice, salt and pepper, do not forget the incisions. Place a quarter of a bunch of parsley, a sliced clove of garlic and 2 slices of lemon in the abdominal opening per fish. Cut another clove of garlic into slices for each fish and put them in the incisions. Only rub the monkfish with garlic, as it has no opening.

Prepare vegetables

Cut 2 carrots into slices. Cut 1 stalk of leek into rings. Cut 0.5 bulb of celery into pieces. Chop the remaining parsley and set aside.

Chop chili and garlic

Thermomix® Setting

3 sec/Speed 8

Put 1 small dried chili pepper in the mixing bowl and chop for 3 seconds/speed 8. Scrape down with the spatula.

Sauté vegetables

Thermomix® Setting

8 min/248°F/Speed 1 120

Add 300 ml olive oil and the chopped chili to the mixing bowl and sauté for 3 min./120°C/speed 1. Add carrots, leek and celery and sauté for another 8 min./120°C/speed 1.

480

Refine vegetables

Thermomix® Setting

10 sec/Speed 2 Linkslauf Reverse

Press 2 cloves of garlic into the mixing bowl, add the chopped parsley and stir in for 10 seconds/speed 2/reverse. Season with salt and pepper.

Fill baking dish

Place the potato wedges in a baking dish, spread the 2 bay leaves and the vegetables on top. Place the fish on top. Pour the remaining lemon juice and a good dash of olive oil over it.

Bake

Bake the baking dish in the preheated oven at 180°C (top/bottom heat) for approx. 25 minutes. The potatoes should be cooked, but not too soft. Then increase the temperature to 220°C and bake for another 15 minutes until the fish is cooked.