← All recipes

🍽️ Baked Eel in Fresh Tomato and Chard Sauce

426 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh eel (kitchen-ready, skinned; 1 fresh eel)
• Juice of half a lemon
• 1 small chard
• 1 clove garlic and onions
• 4 tbsp olive oil
• 1 tsp thyme
• 2 tbsp tomato paste
• 850 g peeled tomatoes
• salt, pepper from the mill

Instructions

1. 1. Rinse the eel under running water.
2. 2. Cut the fish into bite-sized pieces using a sharp knife.
3. 3. Drizzle some lemon juice over the pieces.
4. 4. Let the eel rest for a short time.
5. 5. Clean the chard thoroughly.
6. 6. Wash the chard well.
7. 7. Cut the chard into thin strips.
8. 8. Peel the onion.
9. 9. Peel the garlic clove.
10. 10. Finely chop the onion.
11. 11. Finely chop the garlic clove.
12. 12. Heat the olive oil in a pan.
13. 13. Fry the onions and garlic until golden yellow.
14. 14. Add the thyme to the pan.
15. 15. Add the chard.
16. 16. Sauté the ingredients briefly.
17. 17. Stir in the tomato paste.
18. 18. Add the chopped tomatoes with their juice.
19. 19. Mash the tomatoes with a wooden spoon.
20. 20. Let the sauce reduce slightly.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with pepper.
23. 23. Place the finished sauce in a baking dish.
24. 24. Season the eel pieces with salt.
25. 25. Season the eel pieces with pepper.
26. 26. Arrange the eel pieces in the sauce.
27. 27. Preheat the oven to 200 degrees (convection: 180 degrees, gas: setting 3-4).
28. 28. Bake the dish for about 20 minutes.
29. 29. Roast ciabatta bread in olive oil.
30. 30. Serve the eel with the roasted bread.

Nutrition per serving

• kcal: 426
• Protein: 19 g · Fett/Fat: 35 g · Carbs: 8 g