For ➍ 4 200 g redfish fillets
4 tomatoes
4 shallots
250 g mushrooms
2 zucchini
1 red pepper
2 cloves of garlic
10 cl olive oil
roux (optional)
1 ts herbes de Provence
2 tbs chopped parsley
salt & pepper
Drop the tomatoes in boiling water, cool immediately in cold water. Peel and remove the seeds. Cut the flesh into strips.
Chop the shallots finely. Crush the garlic. Cut the mushrooms, zucchini and bell pepper into cubes .
Coat a microwave bowl with olive oil. Cover the bottom with the shallots, garlic and mixed herbs. Season with salt and pepper, cover and heat 4 m at 750 W.
Add the sliced tomatoes, diced mushrooms, zucchini and bell pepper. Season with salt and pepper and cook 3 m at 850 W. Coat another microwave bowl with olive oil. Spread the fillets evenly and cover with the vegetables. Cover and heat 6 m at 850 W. Let stand for 2 m. Bind with a light roux.*
Serve on warm plates. Garnish with chopped parsley. Serve with pasta or fried rice.
Coat a microwave bowl with olive oil. Cover the bottom with the shallots, garlic and mixed herbs. Season with salt and pepper, cover and heat 4 m at 750 W.
Add the sliced tomatoes, diced mushrooms, zucchini and bell pepper. Season with salt and pepper and cook 3 m at 850 W. Coat another microwave bowl with olive oil. Spread the fillets evenly and cover with the vegetables. Cover and heat 6 m at 850 W. Let stand for 2 m. Bind with a light roux.*
Serve on warm plates. Garnish with chopped parsley. Serve with pasta or fried rice.
