Baked Redfish with Red Lentils

0
Average: 0 (0 votes)
(0 votes)
Baked Redfish with Red Lentils
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
422
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories422 kcal(20 %)
Protein38.6 g(39 %)
Fat23.9 g(21 %)
Carbohydrates13 g(9 %)

Ingredients

for
4
Ingredients
200 grams
4
Redfish fillets (150 grams)
1
Butter (for the pan)
1 cup
200 grams Whipping cream
4 tablespoons
Horseradish (from a jar)
1 bunch

Preparation steps

1.

Oven to 200 degrees (gas: 180 degrees: Level 3, convection) preheat.

2.

Rinse lentils well and drain. Pour boiling water over and allow to swell for about 5 minutes.

3.

Rinse and pat dry redfish fillets, season with salt and pepper. Peel cucumber, halve lengthwise and cut into slices.

4.

Butter casserole pan. Drain lentils well and spread half in the pan. Layer with half of cucumber, remaining lentils and the rest of cucumber. Season with salt and pepper. 

5.

Whsik cream with horseradish and season with salt and pepper. Rinse dill, shake dry and chop finely. Add dill to cream and spread half of cream onto lentil and cucumber mix. Top with fish and spread with remaining cream. Bake in preheated oven at 200°C (approximately 400°F) (convection oven 180°C; gas mark 3) for about 20-30 minutes. Remove from the oven and serve.