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Fish with Fennel

Fish with Fennel

Ingredients for Fish with Fennel

AmountIngredient
2nd Fennel bulbs 1st Small zucchini
6th Untreated oranges 2nd Potatoes (waxy)
Salt
Pepper
4th Fish fillets bright; à 120 g, eg cod 2 tbsp
Oil 1 pinch
Sugar 50 ml
Instant vegetable stock 1 tsp
Butter 200 grams
Rice

Fish with Fennel Directions

1st Wash and clean the fennel, cut in half, cut out stumps. Fennel cut into slices. Wash zucchini, clean, divide it into thin slices. 3 oranges squeeze. 1 orange, hot wash, remove the zest from the peel. Cut off from this and the remaining 2 oranges, the peel so thick that the white skin is also removed, cut fillets. Wash potatoes, peel, slice into thin slices.

2nd Potato slices in boiling salted water, blanch for about 2 minutes, drain and rinse. Rinse fish, pat dry, season with salt and pepper. Heat oven to 180 degrees. Heat oil, fennel to cook about 5 minutes, season with salt, pepper, sugar and orange zest. Pour in broth and orange juice, fennel cooked al dente.

3rd Put fish in a baking dish, arrange slices of zucchini and potato flake like that. Fennel and orange segments are distributed around it. Put the butter on the fish and cook in oven about 15 minutes. Meanwhile, the rice in boiling salted water and serve with the fish. Sprinkle dill to taste.

Per serving: 400 kcal / 1685 kJ 52 g carbohydrates, 22 g protein, 11 g F p>


 

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