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Bschmoll
Poached fish fillet with basil crispy
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Ingredients
Directions
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Preheat the oven to 200 ° C. Brush the sheets of filo pastry with 2 tablespoons of melted butter. Cut them twice in half into 8 equal pieces.
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Place 4 sheets on the baking sheet and place a few leaves of basil on each sheet.
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Sprinkle with some coarse salt and put the remaining 4 sheets of dough up with the buttered side up.
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Heat the rest of the butter in a pan and place the pieces of fish in it. Sprinkle the fish with salt and pepper.
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Sprinkle with lemon juice and poach the fish for about 10 minutes at medium height with the lid on the pan.
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Meanwhile, bake the filo pastry in the middle of the oven for about 5 minutes until crispy.
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Heat the oil and fry the shallots for about 4 minutes. Add the peas and stir them to a low setting.
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Spoon the spinach through the peas at the last minute and let it dwindle very briefly.
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Divide the vegetables over 4 warm plates and put a piece of fish on them. Put a basil crispy on top and serve immediately.
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Nutrition
315Calories
Sodium0% DV0g
Fat25% DV16g
Protein50% DV25g
Carbs5% DV14g
Fiber0% DV0g
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