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🍽️ Colorful Oven Perch with Potatoes and Chard

350 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes
• 1 garlic clove
• 2 bunches spring onions
• 250 g chard
• 8 tomatoes
• 1 kg sea bass fillet
• salt
• pepper (from the mill)
• 50 g flour
• 200 ml olive oil
• 20 g currants
• 20 g pine nuts

Instructions

1. 1. Peel the potatoes and slice them thinly.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the spring onions and cut them into small rings.
4. 4. Wash the chard leaves, shake them dry, and set them aside.
5. 5. Wash two tomatoes and score a cross into the skin.
6. 6. Pour boiling water over these tomatoes and then remove the seeds.
7. 7. Dice the seeded tomatoes.
8. 8. Slice the remaining tomatoes.
9. 9. Season the fish fillets with salt and pepper.
10. 10. Toss the fillets in the flour until they are lightly coated.
11. 11. Preheat the oven to 200 degrees.
12. 12. Heat three tablespoons of olive oil in a large pan.
13. 13. Briefly fry the fish fillets in the pan.
14. 14. Remove the fish and let it drain on kitchen paper.
15. 15. Fry the potato slices in the remaining oil for five minutes.
16. 16. Remove the potatoes and place them as the first layer in a heatproof dish.
17. 17. Place the fish fillets on top of the potato layer.
18. 18. Heat six tablespoons of olive oil in a pan.
19. 19. Sauté the garlic and spring onions in the oil.
20. 20. Add the diced tomatoes and let them simmer briefly.
21. 21. Roughly chop the chard leaves, excluding the tough stems.
22. 22. Add the chopped leaves to the vegetables and simmer them briefly as well.
23. 23. Mix the raisins and pine nuts into the vegetable mixture.
24. 24. Spread the vegetable mixture evenly over the fish.
25. 25. Place the tomato slices on top.
26. 26. Cover the dish with aluminum foil.
27. 27. Bake the dish in the center of the oven with fan at 180 degrees for 15 minutes.
28. 28. Serve the dish directly in the baking dish.

Nutrition per serving

• kcal: 350
• Protein: 35 g · Fett/Fat: 15 g · Carbs: 20 g