Baked Fish Recipe with Vegetables
Ingredients
- 400 g monkfish (or other fish: salmon, cod, etc.)
- 8 scallops
- 8 cooked langoustines
- 1 shallot minced
- 1 carrot sliced
- 1 white leek sliced
- drizzle of lemon juice
- 8 teaspoons liquid cream
- 4 teaspoons dry white wine
- 4 teaspoons breadcrumbs
- Grated parmesan
- Salt and pepper from the mill
- Olive oil
- Flour
- 1 bay leaf
- Buckwheat seeds (optional)
Instructions
- Preheat your oven to 180°C.
- In a saucepan, cook the sliced carrot and the sliced leek white for 10 minutes with a drizzle of olive oil and the bay leaf. Stir occasionally.
- Cut the fish into large pieces and lightly flour it on all sides, as well as the scallops and langoustines.
- In another pan, brown the chopped shallot with olive oil. Add the fish and seafood and gently but quickly brown all sides.
- Divide the fish and vegetables into the casserole dishes, sprinkle with white wine, add a few drops of lemon juice. Add salt and pepper.
- Add 2 spoons of fresh cream to each of the cassolettes, sprinkle with breadcrumbs and grated parmesan. I also like to sometimes add a few buckwheat seeds on top, it adds a little crunch.
- Bake for about 15 minutes, until the top of the casserole is golden brown. You can go under the grill for 1 or 2 minutes. Be careful not to overcook.
- Serve with white rice or mashed potatoes for example.
Notes
For the breadcrumbs, I simply crushed rusks.