Fish and Seafood with Med Veg
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 onion (thickly sliced)
- 2 Fennel bulb (thickly sliced)
- 12 cherry Tomatoes
- 2 Figs (quartered)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 4 fresh Salmon fillet
- 4 Prawn (peeled and deveined, tails on)
- To garnish
- Lemon wedge
- Sage
Preparation
Kitchen utensils
1 Medium bowl, 1 Fine-mesh sieve, 1 Whisk, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Brush, 1 Teaspoon, 1 große Skillet, 1 Wooden spoon, 1 kleine Non-stick pan, 1 kleine Ladle, 1 Slotted spatula, 1 Knife, 1 flache Casserole dish, 1 Small bowl
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Place all the vegetables and the figs in a bowl, drizzle with 3 tablespoons olive oil and season with a grinding of salt and pepper. Toss well.
3.
Spread out in a baking dish and cook for 15-20 minutes until almost tender.
4.
Combine the remaining oil with a seasoning of salt and pepper. Brush over the top and sides of the salmon. Place skin down, on top of the vegetables. Bake for 10-15 minutes, until the fish is opaque and flakes easily with a fork. Add the prawns for the last 8-10 minutes of cooking time, until they turn pink.
5.
Garnish with lemon wedges and sage leaves.
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