Baked chermoula with carrots and cauliflower
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Baked chermoula with carrots and cauliflower
Olive oil | ||
Pepper | ||
Salt | ||
0.5 | Cauliflower | |
1 | Lemon juice thereof | |
2 | dl | Vegetable broth or white wine |
3-4 | Carrots | |
800 | g | Chermoula |
Instructions for Baked chermoula with carrots and cauliflower
To prepare the Baked chermoula with carrots and cauliflower recipe, please follow these instructions:
Cut the fish in appropriate serving pieces. Brush the fish with olive oil.
The carrots peeled and cut into rough cubes. Blom cabbage cut into small florets (inserts if necessary. the stick into slices). Steam the vegetables in a little water with sea salt 3-4 minutes.
Put carrots and cauliflower in a heat-proof platter. Put the fish on this, over pour with boiling vegetables broth, seasoned and bake in the oven at 180 degrees c. alm. oven for approximately 12-15 minutes.
Serve with cooked rice or lentils of Puy.
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