- 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
Preparation / Cooking
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 Oikonomidis George & Sakkeliou Panagiotis