Redfish casserole with carrots, potatoes, fennel and lemon sauce with capers and thyme - 7 Thalasses
Delightful bluefish Vouliagmeni, filleted and gently simmered in a flavorful vegetable and caper sauce. Perfectly cooked and served with fresh herbs and olive oil.
Ingredients
- 2 redfish (1 package), filleted
- 3 carrots cut into rings
- 6 baby potatoes cut into rings
- 50 g sunflower oil
- 150 g butter
- 3 sprigs of thyme
- 50 g capers
- 1 liter of vegetable stock
- juice of 2 lemons
- salt and pepper
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