Baked small-eyed grenadier steak with vegetable sauté
1 serving
20 minutes
Baked small-eyed macrurus steak with vegetable sauté is a harmonious combination of tender fish fillet and aromatic vegetables that offers true gastronomic pleasure. Macrurus, dwelling in deep waters, has a soft and juicy texture that reveals beautifully when baked. The vegetable sauté, made with butter and garlic, complements the dish with light, sweet-spicy notes. This dish is perfect for both everyday dinners and festive tables. The delicately flavored fish pairs wonderfully with the tenderness of zucchini, the sweet-sour tones of tomatoes, and the spiciness of thyme. Garnishing with herbs adds freshness and makes the dish even more appetizing. Every detail in this recipe is designed to create a flawless culinary composition.
1
Brush the frozen steak with vegetable oil and place it in a baking dish. Send the fish to a preheated oven at 180 degrees for 12 minutes.
- Roundnose grenadier steak: 1 piece
- Vegetable oil: 1 tablespoon
2
Chop the vegetables into small cubes, salt them, place in a pan and cover with water (the water should cover the vegetables). Then add butter and put on high heat. Cook until the water completely evaporates. At the very end, add garlic to the pan. By the time the vegetables are ready, the steak will be baked in the oven.
- Tomatoes: 1 piece
- Zucchini: 0.5 piece
- Onion: 0.3 head
- Butter: 20 g
- Garlic: 1 clove
3
Present the dish beautifully: mix the cooked vegetables and place them on a plate. Top with the baked steak and garnish with greens.
- Roundnose grenadier steak: 1 piece
- Tomatoes: 1 piece
- Zucchini: 0.5 piece
- Onion: 0.3 head
- Garlic: 1 clove
- Thyme: 2 sprigs
