Redfish with baked fennel and citrus potatoes

Ingredients for Redfish with baked fennel and citrus potatoes

Instructions for Redfish with baked fennel and citrus potatoes

To prepare the Redfish with baked fennel and citrus potatoes recipe, please follow these instructions:

Citrus Potatoes:
The potatoes are scrubbed, cut into both and put in a refractory dish. The shell of a 1/2 lemon sprinkles over the potatoes with salt and a little oil. Smashed slices can be used in preference to lemon peel. Cut 1 lemon into thin boats and spread them between the potatoes. Bake in the oven at 200 g for approx. 30 min. Or until they are tender.

Baked fennel:
2 pcs. Fennel is placed on baking paper in a refractory dish and seasoned with salt and spiced with olive oil. Then pack in the baking paper so that the fennel is baked in its own juice. Bake with potatoes at 200 g for approx. 30 min.

redfish:
Season the fillets with salt and fry in a little oil on a pan with the skinside downwards - first with hard heat to make a crust and then at less heat until the meat is white.

Spinach Sauce:
Spinach leaves easily in a butterfly. Cream, a little lemon juice and honey come in and it is boiled up. Season with salt and pepper and serve immediately.