Skinned redfish with ratatouille

Ingredients for Skinned redfish with ratatouille

Instructions for Skinned redfish with ratatouille

To prepare the Skinned redfish with ratatouille recipe, please follow these instructions:

Redfish fillets are rinsed and dipped dry and seasoned with salt. Leave the fish to stir in a mixture of oil and butter on the skin side for approx. 4 min. - the meat side must be food In the first minute of the cooking time, it is an advantage to squeeze the fish a little on the forehead with a spatula or the like, otherwise it can easily "curl" a little. Then take the forehead of the heat, turn the fish and leave it for approx. 2 min.

The tomatoes are scalded and the skin is pulled off. Onions, fennel, squash, peppers (like in different colors) and tomato meat are cut into coarse tern and the vegetables are shaken in a little oil together with chopped garlic. Add the peeled chopped tomatoes, butter, fresh basil, if necessary. A little cream and taste with salt and pepper.

Serve redfish with pasta.