Fish Nicoise Recipe
Summary
HealthyBeach Diet
Ingredients
| Fillet sole | 1 Kilogram | |
| 1 cup/250 ml. sauce bechamel | ||
| 1 1/4 std. cups court bouillon | ||
| Cheese | 1 Cup (16 tbs), grated | |
| 2 std. cups (500 ml.) tomato sauce | ||
| Lemon juice | 2 Tablespoon | |
| Chilli powder | 1 Teaspoon | |
| Green chillies | 3 , chopped | |
| Salt | 2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 5 olives, stoned and sliced for garnish | ||
| Chopped garlic | 2 Tablespoon (For garnishing) | |
Directions
1. Wash and pat dry fillet. Sprinkle salt, pepper and lemon juice.
2. Cut the fillets into 2 or 3 parts or roll them up before cooking.
3. Chop the fish trimmings. Mix chilli powder with bechamel sauce.
4. Spread the sauce mixture on each fillet. Sprinkle grated cheese and roll up each piece carefully.
5. Place on a baking dish, cover with court bouillon. Cover and bake in moderate oven (1 80°C-350°F-gas mark-4) for 20 minutes.
6. Drain well and transfer to a clean baking dish. Keep warm.
7. Just before serving coat well with hot tomato sauce. Garnish with chopped chillies, garlic and olives.
2. Cut the fillets into 2 or 3 parts or roll them up before cooking.
3. Chop the fish trimmings. Mix chilli powder with bechamel sauce.
4. Spread the sauce mixture on each fillet. Sprinkle grated cheese and roll up each piece carefully.
5. Place on a baking dish, cover with court bouillon. Cover and bake in moderate oven (1 80°C-350°F-gas mark-4) for 20 minutes.
6. Drain well and transfer to a clean baking dish. Keep warm.
7. Just before serving coat well with hot tomato sauce. Garnish with chopped chillies, garlic and olives.
Chef
