A bright dish with juicy fish and a simple vegetable side dish.
Cooking time
(your participation is required)
15 minutes.
Number of servings
2
Ingredients
Brussels sprouts
200 g
Shallot
1 piece
Olive oil
2 tbsp. spoons
Garlic
1 clove
Ground black pepper
taste
Cherry tomatoes
150 g
Fresh rosemary
2–3 branches
Red fish steaks
2 pieces
Preparation
-
1.
Preheat oven to 220°C. Prepare a baking dish.
-
2․
Toss together Brussels sprouts, broccoli florets, chopped shallots, 1 tablespoon oil, minced garlic, salt and pepper.
You can use fresh or frozen vegetables.
-
3․
Distribute the vegetables over the bottom of the pan. Add whole tomatoes and rosemary. Bake for about 15 minutes.
-
4.
Salt and pepper the fish steaks. Drizzle them with the remaining oil and lemon juice.
-
5.
Spread the vegetables slightly apart and place pieces of fish into the resulting indentations, and place lemon slices on them. Cook for another 10–12 minutes.
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