Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Return to the oven
Topping
Utensils
One ovenproof dish (holding approx. 2 ½ l)
How it's done
Vegetables
Heat the oil in a non-stick frying pan. Add the onions, sauté briefly, add the tomatoes and capers, cook for approx. 5 mins. Add the tomato puree and cook briefly, add the wine and oregano, bring to the boil. Reduce the heat, season, simmer for approx. 5 mins. over a low heat. Place the courgettes in the prepared dish along with the sauce.
Bake
Approx. 10 mins. in the centre of an oven preheated to 220 °C. Remove.
Return to the oven
Salt the fish fillets, place on top of the vegetables, return to the oven for approx. 20 mins. Remove from the oven, remove the oregano, plate up the fish with the vegetables.
Topping
Mix the pine nuts with all the remaining ingredients, spread on top of the fish.
| Serve with: | Fried potatoes. |
|---|
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