Fish and vegetable mille-feuille recipe

1 rating Rate
  • Serves 1
  • 15 mins to prepare and 20 mins to cook
  • 747 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
127851 HERO

Preheat the oven to 230°C. Layer the sliced vegetables on a roasting tray and add the garlic. Drizzle over 25 ml of the olive oil, season with salt and freshly ground pepper and toss together. Place the cod pieces in a ramekin dish, drizzle the remaining olive oil. Roast the vegetables in the oven for 20 mins and the cod for 10 mins. Remove and cool.

Transfer the roast vegetables over the cod in the ramekln dish, alternating the varieties and colours to produce a mille-feuille effect. Cover each ramekin with cling film, top with a weight and refrigerate for 2-3 hours. To serve, turn out each ramekin upside down onto a serving dish. Make sure you scoop out all the juices. Finish with a dressing made from the balsamic vinegar and a little olive oil.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 100g skinless cod, cut into pieces
  • 50ml olive oil
  • ½ onion, thinly sliced
  • ½ clove of garlic, crushed
  • ½ courguette sliced
  • 1 beef tomato
  • 1 medium potato, sliced
  • 2tbsp balsamic vinegar
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 3106kj 747kcal 37%
  • Fat 51.8g 74%
  • Saturates 7.5g 38%
  • Sugars 8.4g 9%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 41.3g Protein 25.4g Fibre 7g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.