Baked fish with vegetables
2 servings
45 minutes
Baked fish with vegetables is a refined dish of Mediterranean cuisine that combines the freshness of seafood with the aroma of baked vegetables. This recipe originates from coastal regions where fresh fish is always available and complemented by seasonal products. Tender fish fillet baked with potatoes, carrots, and onions absorbs the juices of tomatoes and herbs, creating a rich and harmonious flavor. The cheesy crust adds zest while mayonnaise gives a creamy texture. The dish is perfect for a cozy family dinner or festive feast, delighting with its nutrition and lightness. It pairs well with white wine and fresh salads, creating a complete gastronomic pleasure.
1
Wash and peel the potatoes, slice them into rounds, and place them at the bottom of a baking dish or tray. Cut the fish fillet to your liking, but not too small, and place it on top of the potatoes.
- Potato: 400 g
- Fish: 400 g
2
Fry grated carrots on a coarse grater with finely chopped onions, then add finely chopped greens. Slightly cool the mixture and spread it evenly on the fish. Slice tomatoes into rounds and place them on top of the vegetables. Drizzle with mayonnaise and sprinkle with grated cheese.
- Carrot: 2 pieces
- Onion: 2 pieces
- Fresh herbs: to taste
- Tomatoes: 3 pieces
- Mayonnaise: to taste
- Cheese: 100 g
3
Preheat the oven to 180 degrees. Bake until done.
