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Filled pike-perch fillets with tomato rice
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 376
  • Fat about 12g
  • Carbohydrates about 34g
  • Protein about 32g
This is needed
This is needed for 4 people
Filling
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 8 dried tomatoes in oil, drained, cut into strips
  • 1 garlic clove, squeezed
  • 1 tsp fennel seeds, crushed
  • 400 g leaf spinach, coarsely chopped
  • 0.5 tsp salt
  • 4 tbsp breadcrumbs
Fish
  • 2 skinless pike-perch fillets, each approx. 240 g
  • 0.5 tsp salt
  • a little pepper
  • 1 tbsp olive oil
Tomato rice
  • 200 g basmati rice
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 50 g dried tomatoes in oil, drained, finely chopped
  • 3.5 dl water
  • 2 tbsp tomato puree
  • 0.5 tsp salt
  • 0.5 bunch basil, finely chopped
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And that's how it's done
And that's how it's done
Filling
Heat the oil in a non-stick frying pan. Sauté the onion, garlic, tomatoes and fennel seeds for approx. 3 mins. Gradually add the spinach, allow to wilt, season with salt, continue to sauté for approx. 5 mins. until the liquid has almost evaporated. Remove, drain, mix with the breadcrumbs, allow to cool slightly.
Fish
Remove any bones from the fish fillets, brush with oil, season. Spread the spinach filling on one fillet, press down gently. Place the second fillet on top, tie with kitchen twine, place on a baking tray lined with baking paper.
To bake
Bake the fish for approx. 20 mins. in the centre of an oven preheated to 180°C.
Tomato rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Sauté the onion and tomatoes for approx. 3 mins., add the rice and tomato puree, cook for a further 2 mins. Pour in the water, bring to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork, stir in the basil. Remove the fish, cut into slices, serve with the tomato rice.

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