Redfish fillet with herb topping

Time

Preparation time: 30 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 15 min.

Saturday is always fish day with us, because then I can always bring fresh fish from the market from the fishmonger I trust. Today came in my shopping basket once again redfish fillet, which I then prepared for a delicious dish with lots of fresh herbs, a delicious cucumber salad and parsley potatoes.

The dish is not very elaborate in the preparation and I can really recommend it for cooking. I am sure you will enjoy it and I wish you a good appetite now!


Ingredients for 2 persons

  • 2 redfish fillets, 250 to 300 g each
  • 1 bunch of smooth parsley
  • 1 bunch dill
  • 2 cloves of garlic
  • 1 medium onion
  • Abrasion of half a lemon and orange peel
  • Juice of half a lemon
  • Pepper, sea salt or fleur de sel
  • 100 ml white wine or optionally fish stock
  • Olive oil and a little butter for frying

Garnish:

  • small unpeeled potatoes for two persons (amount after appetite)
  • chopped, smooth parsley
  • Butter for frying

Salad:

  • 1 cucumber
  • 1/2 cup of sour cream
  • 50 ml of cream
  • 1 pinch of sugar (suitable amount to taste)
  • Pepper, salt, remainder of the lemon juice
  • 1 - 2 chopped garlic cloves
  • 1 onion sliced ​​into thin rings
  • chopped dill and parsley

preparation

  1. First you chop parsley and dill for preparation. Likewise, the onion and the two garlic cloves are peeled and cut into small cubes.
  2. The cucumber and onion are also peeled, planed and set aside.
  3. Next comes the potatoes. They are thoroughly washed and placed in salted water for cooking.
  4. A pan for the fish is now filled with some butter and olive oil and heated. Now comes the fish's turn. This is rinsed off briefly, dried, lightly peppered and briefly sautéed in the hot pan on each side. Now the fish fillets are seasoned with some sea salt or fleur de sel. In this way, the fish does not lose so much fluid and remains juicier. The fillets are now removed from the pan and set aside.
  5. Add the fat to the fat, half of the parsley and half of the dill and the garlic cubes. Everything should roast now glassy and is blotted with the wine or like with fish stock. Now comes the lemon and orange peel abrasion as well as the juice (except for a small remnant), half of the lemon in the herbal. Everything is once again seasoned, if necessary. Seasoned and the fish fillets are put back to the broth in the pan. In any case, a piece of butter should now be added to the brew. The fillets are now doused with the broth and are kept warm in the pan at low heat.
  6. The now cooked potatoes are peeled and lightly browned in another pan in melted butter and sprinkled with chopped parsley on low heat.
  7. For salad dressing, half a cup of sour cream is mixed with the cream. Add a pinch of sugar, the remaining lemon juice, the remaining chopped dill, the remaining parsley and the chopped garlic cloves. Now add pepper and salt, everything is stirred well, seasoned and poured over the cucumber slices and the already shaved with onion rings and mixed.
  8. Now can be prepared appetizing and eaten.

Let it taste good!

Gordon Ramsay's Top 5 Fish Recipes | March 2024