Description
Fish and pumpkin when baking impregnated with tomato-wine sauce - simply delicious. Recipe from the German cooking website.
Ingredients
-
Broth
100 ml
-
Lemon juice
-
Dry red wine
100 ml
-
Tomato
400 g
-
Olive oil
6 Tbsp
-
Onion
1 piece
-
Pumpkin
500 g
-
Garlic
2 tooth
-
Fish
500 g
-
Cheese
100 g
-
Salt
-
Greens
Cooking
Onions and garlic peel, finely chop and fry until soft in half the olive oil. While fried, cut tomato/tomatoes medium-sized pieces (I do it on a vegetable grater), add the tomatoes to the onions, stir and pour in the red wine. Salt well, cover with a lid and simmer for 15 minutes.
At this time in other utensil in the remaining oil fry the pumpkin slices for 5 minutes, pour the broth, cover and simmer 10 minutes. I have pumpkin varieties Hokkaido (it is such a redhead and thin skin) so skin is not cleansed, just rubbed the pumpkin on a large vegetable grater.
Pumpkin and tomato-wine sauce finished almost simultaneously. In the sauce add finely chopped fresh herbs (I dill and parsley) and pepper well.
The oven to include at 200*C. the fish fillets with salt, sprinkle with lemon juice and put in the form. Fish place the pumpkin, pour all the tomato-wine sauce and cover with grated cheese.
Bake at 200*C for 15-20 minutes. This fish is well suited for a green salad and rice.
The sauce is very tasty, but it turns out its quite a lot. Next time do a little differently: let's boil rice until half done and put it into the form the first layer, but it is the fish etc. Then the rice will absorb the sauce will be tastier, and the excess sauce is not.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.