Limonella in the oven
Composition / ingredients
3
servings:
Cooking method
Clean and gut the fresh fish. Fins must be removed. Divide into portions. Rinse in a colander and let drain. Season with salt and spices.
Peel and finely chop the onion. Pass on sunflower oil. Add carrots to it, which should be finely chopped. Fry everything together until half cooked.
Spread a sheet of foil on the bottom of the baking dish. Put the pieces of fish on it. Put one bay leaf on top of each one. Lay the carrot-onion mixture on top. Pour ketchup diluted with water. Wrap the edges of the foil so that the sauce cannot leak out when baking.
Preheat the oven to 180 degrees and cook the fish for 40 minutes. Enjoy.
Peel and finely chop the onion. Pass on sunflower oil. Add carrots to it, which should be finely chopped. Fry everything together until half cooked.
Spread a sheet of foil on the bottom of the baking dish. Put the pieces of fish on it. Put one bay leaf on top of each one. Lay the carrot-onion mixture on top. Pour ketchup diluted with water. Wrap the edges of the foil so that the sauce cannot leak out when baking.
Preheat the oven to 180 degrees and cook the fish for 40 minutes. Enjoy.
The caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Ketchup - 93 kcal/100g
- Limonella - 79 kcal/100g
