Seared Tilapia with Red Pepper Sauce and Potato-artichoke Gratin
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 504 kcal | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 34.4 g | (30 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- For the fish and sauce
- 500 grams Red Bell pepper
- 2 onions
- 1 garlic clove
- 5 Tbsps vegetable oil
- 100 milliliters white wine
- 200 milliliters Vegetable broth
- 1 bunch thyme
- 150 grams Crème fraiche
- salt
- freshly ground pepper
- 1 pinch sugar
- 4 Tilapia
- 2 Tbsps butter
- 1 Tbsp lemon juice
- For the potato-artichoke gratin
- 600 grams potatoes
- 1 can Artichoke bottoms
- butter (for greasing)
- salt
- freshly ground pepper
- 1 garlic clove
- Whipped cream
Preparation steps
For the potato-artichoke gratin: Peel the potatoes, rinse and thinly slice. Drain the artichokes and thinly slice. Grease a shallow baking dish. Arrange the potato and artichoke slices in the prepared pan and season with salt and pepper. Peel the garlic, mince and mix into the cream. Pour over the potato-artichoke mixture and bake in a preheated oven at 200°C (approximately 400°F) for 50 minutes.
For the pepper sauce: Cut the peppers into quarters, remove the stems, seeds and pith, rinse and dice. Peel the onions and garlic and chop finely. Heat 2 tablespoons oil in a large saucepan and sauté the peppers, onions and garlic. Add the wine and let reduce slightly. Pour in the vegetable stock and bring to a boil. Rinse the thyme and mix 1/3 into the sauce. Cover and simmer for 15 minutes. Remove the thyme and purée the remaining ingredients. Stir in the crème fraîche and boil until creamy. Season with salt and pepper and add a pinch of sugar.
For the fish: Rinse the fish, pat dry, score the skin with a sharp knife and season with salt and pepper. Heat the remaining oil in a large nonstick frying pan, add 1/3 of the thyme and fry the fish, skin-side down, for 4-5 minutes. Add the butter and cook for 2-3 minutes. Pluck the remaining thyme leaves. Drizzle the fish with lemon juice and arrange on serving plates with the pepper sauce and gratin. Sprinkle with thyme. And serve with a simple salad, if desired.
