Ingredients

For the sauce

Features

Description

Fish fillets, stuffed with vegetables and herbs, baked in its own juices substantially and preserves tenderness and juiciness.

1. Preheat oven to 200 degrees. Squash, carrots and kohlrabi grate, add fresh herbs to taste, lemon juice, salt and pepper. Mix. (If you love to vegetables were not too soft, cut them into cubes or thin strips.) A little slice julienne vegetables separately.

2. Fillet dry, sprinkle both sides with lemon juice, a little salt and pepper, spread on the work surface and put on every piece of fillet vegetable stuffing.

3. Roll up each fillet roll. Put in a greased with olive oil refractory form, put on the bottom and a little garlic cloves sliced ??julienne vegetables, if you like. (If the stuffing added thyme leaves, put in the form of more and a whole sprig — for flavor.) Sprinkle the rolls with olive oil and sprinkle with a little chopped vegetables dry white wine (optional). Tightly cover with a lid or foil form and send it in the oven, preheated to 200 degrees. Bake for about 30-35 minutes, until tender fish.

4. While the fish is baked, prepare the sauce. Heat the pan, pour it in olive oil, add the butter. Then add the tomatoes, grated or cut into small cubes. Simmer over moderate heat, do not forget to stir, until tomatoes begin to lighten. Add brown or table sugar, lemon juice, salt and spices to taste. Writing simmer on low heat, stirring occasionally, until the mixture becomes thick.

I’m Ready sauce through a sieve — at the same time you get rid of tomato seeds, and the sauce becomes homogeneous, smooth and looks more aesthetically pleasing.

5. Pour the sauce into a bowl, top with fillets, pour his juice, formed in shape, and if you want to add a few vegetables at the bottom. Serve at once, until fish is cool. Bon appetit!

Translated by site: wday.ru