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🍽️ Baked Red Snapper

503 kcal · 30 min · 4 servings

Ingredients

• 200 g red lentils
• 4 red snapper fillets (à 150 g)
• salt
• pepper from the mill
• 1 cucumber
• butter (for the dish)
• 1 cup 200 g whipping cream
• 4 tbsp horseradish (from the jar)
• 1 bunch dill

Instructions

1. 1. Preheat the oven to 200 degrees. Use gas setting 3 or convection (fan) setting 180 degrees.
2. 2. Pour plenty of boiling water over the lentils. Let them soak for about 5 minutes.
3. 3. Rinse the red snapper fillets and pat them dry with a kitchen towel.
4. 4. Season the fish with salt and pepper.
5. 5. Peel the cucumber and cut it in half lengthwise.
6. 6. Slice the cucumber halves into thin rounds.
7. 7. Grease a baking dish with butter.
8. 8. Drain the lentils well in a sieve.
9. 9. Place half of the lentils into the prepared baking dish.
10. 10. Spread half of the cucumber slices over the lentils.
11. 11. Add the remaining lentils on top.
12. 12. Place the remaining cucumber slices on top.
13. 13. Season the cucumbers with a little salt and pepper.
14. 14. Mix the cream with the horseradish, salt, and pepper.
15. 15. Rinse the dill and shake it dry.
16. 16. Finely chop the dill.
17. 17. Stir the chopped dill into the cream mixture.
18. 18. Pour half of the dill cream over the lentil and cucumber mixture.
19. 19. Place the seasoned fish fillets on top of the vegetables.
20. 20. Pour the remaining dill cream over the fish.
21. 21. Bake the dish in the oven for 20 to 30 minutes.

Nutrition per serving

• kcal: 503
• Protein: 42 g · Fett/Fat: 26 g · Carbs: 26 g