Κοκκινόψαρο κατσαρόλας με καρότα, πατάτες, φινόκιο και σάλτσα λεμονιού με κάππαρη και θυμάρι
Redfish casserole with carrots, potatoes, fennel and lemon sauce with capers and thyme

4

Servings

40'

Preparation / Cooking

4/5

Δυσκολία

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INGREDIENTS

  • 2 redfish (1 package), filleted
  • 3 carrots cut into rings
  • 6 baby potatoes cut into rings
  • 50 g sunflower oil
  • 150 g butter
  • 3 sprigs of thyme
  • 50 g capers
  • 1 liter of vegetable stock
  • juice of 2 lemons
  • salt and pepper

METHOD

Defrost the redfish in the fridge overnight, outside the package.

Peel, rinse and drain the fish very well on absorbent paper. Fillet the redfish and remove the bones.

Meanwhile, in a saucepan, sauté the vegetables, capers and thyme in olive oil and butter until golden. Add the lemon juice, add the stock and simmer for about 15 minutes. Then add the fish fillets and cover the pot with a lid. Cook for another 10-12 minutes.

Serve on a platter and garnish with fresh olive oil and freshly ground pepper.

Chef Ikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni

Created with
7 THALASSES Redfish without head
Κοκκινόψαρο 7 ΘΑΛΑΣΣΕΣ
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