Redfish casserole with carrots, potatoes, fennel and lemon sauce with capers and thyme
Delightful bluefish Vouliagmeni, filleted and gently simmered in a flavorful vegetable and caper sauce. Perfectly cooked and served with fresh herbs and olive oil.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at 7thalasses.com.gr.
Cooking tools:
- Kitchen scale
- Pepper mill
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Serving platter
- Paper towel
- Refrigerator
- Wooden spoon
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
- pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Redfish with caper sauce
heraldguide.com
Lemon Thyme Redfish - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
Lemon Thyme Redfish - Culinary Medicine Home
mds.culinarymedicine.org
Codfish and vegetable casserole
riberalves.pt
Redfish All\'italiana Recipe
citchn.com
Sautéed Redfish with Chanterelles
thelocalpalate.com
Cuttlefish stew
7thalasses.com.gr
Seared Redfish with Vegetables
seafoodfromcanada.ca