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Roasted Fish with Bean Puree

Roasted Fish with Bean Puree
333
calories
Calories
45 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
750 grams Tilapia fillet (or perch fillet)
Juiced, 1/2 lime Limes
Salt
freshly ground pepper
Food-safe craft stick
2 tablespoons Vegetable oil
100 milliliters Fish stock (from a jar)
500 grams thin Green beans (Haricots verts)
125 milliliters Vegetable broth (Instant)
1 tablespoon Olive oil
30 grams cold Butter
1 bunch Chives
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Preparation steps

1

Cut fish fillets into 8 thick strips, sprinkle with lime juice and season with salt and pepper. Make four braids out of fish strips and thread on wooden sticks. Heat oil in a pan and cook fish braids on both sides briefly. Arrange in an ovenproof dish and add fish stock. Roast in preheated oven at 180°C (approximately 350°F) (gas mark 2-3; fan oven 160°F) for about 15 minutes.  

2

Rinse beans well. Cook in boiling salted water for 6-8 minutes and drain well. Chop 2/3 of beans and puree together with vegetable broth. Season with salt and pepper and mix with olive oil.

3

Remove fish braids from the pan and keep warm. Pour fish stock into a small saucepan and bring to a boil. Whisk in butter and season with salt and pepper.

4

Rinse chives, shake dry and cut into small rings. Spread bean puree, fish braids and beans on plates and drizzle with the sauce around. Sprinkle with chives and serve.