Saithe in tomato-pesto-sauce

Ingredients for Saithe in tomato-pesto-sauce

Instructions for Saithe in tomato-pesto-sauce

To prepare the Saithe in tomato-pesto-sauce recipe, please follow these instructions:

Advantage of the frozen sejfilleter in the bottom of a baking dish.

Chop the onion and garlic finely. Aubergine cut into ca. 1 cm-thick slices and distributed to the fish.

Sauté onion and garlic in a little oil in a pan. Add diced tomatoes, pesto, balsamic vinegar, salt and pepper. Let the sauce simmer for the for a ' creamy ' consistency.

Zuchinien cut into ca. 1/2 cm. thick slices lengthwise.

Advantage of the sauce over the fish and eggplant slices. Garnish with the elongated zuchiniskiver and crumbled feta cheese.

The right baked on the Middle Groove in the oven at 180 degrees C for about 40 minutes.

serve with green salad and/or pasta