Baked Eel in Tomato Sauce with Chard
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 344 kcal | (16 %) | ||
| Protein | 17.1 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 8 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1
- Juice of half a lemons
- 1 small bunch Swiss chard
- 1 each garlic clove and onions
- 4 Tbsps olive oil
- 1 tsp thyme
- 2 Tbsps Tomato paste
- 850 grams peeled Tomatoes
- Salt and freshly ground pepper
Preparation steps
1.
Rinse eel. With a sharp knife, cut eel into pieces and drizzle with lemon juice. Set aside.
2.
Rinse, trim and finely chop chard. Peel and dice onion and garlic.
3.
Sauté onion and garlic in oil until golden. Add thyme and chard and sauté briefly. Stir in tomato paste and tomatoes with their liquid. Mash tomatoes with a wooden spoon. Simmer until sauce has thickened slightly. Season with salt and pepper.
4.
Pour sauce into an ovenproof dish. Season eel with salt and pepper and place in the sauce. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F), about 20 minutes. Serve with toasted ciabatta brushed with olive oil, if desired.
