How to prepare bar fillet, baked vegetables and tomato salsa recipe

Cooking time 40 min

Bar fillet, baked vegetables and tomato salsa

Serves 4


  • 4 bar fillets (frozen)
  • 3 tomatoes
  • 2 zucchini
  • 2 eggplants
  • 2 red peppers
  • 1 basil plant
  • 0.5 flat parsley plant
  • 3 branches of fresh oregano
  • 600 g potatoes
  • 2 red onions
  • 1 shallot
  • 6 tablespoon olive oil
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • black pepper (mill)
  • salt

Nutrition: per serving

  • kcal477
  • fat22.3 g
  • saturatesn/a
  • carbs42.5 g
  • sugarsn/a
  • fibren/a
  • protein26.6 g
  • saltn/a


How to prepare bar fillet, baked vegetables and tomato salsa recipe
Find out everything you need to know about bar fillet, baked vegetables and tomato salsa recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Superficially thaw the bar fillets and sponge them out. Seed the tomatoes and cut into 1/2 cm cubes. Cut unpeeled eggplants and courgettes into 2 cm cubes. Remove the seeds and white filaments from the peppers and cut the flesh into 2 cm pieces. Cut the red onions into 6 quarters. Roughly chop the oregano leaves and tear the basil leaves. Chop the shallot and chop the parsley dish. Peel the potatoes and cut them in 2.
1 Preheat the oven to 200 ° C.
2 Arrange zucchini, eggplant, peppers and red onions in a baking dish. Sprinkle with 2 tbsp. olive oil, salt and pepper. Mix so that all the vegetables are well coated. Put in the preheated oven for 30 minutes and stir halfway. In the meantime, cook the potatoes for 20 minutes in slightly salted boiling water. Drain.
4 For salsa, mix diced tomatoes with shallot, basil, parsley, balsamic vinegar and extra virgin olive oil. Salt and pepper.
5 Heat 2 tbsp. olive oil in a pan and fry the potatoes with the chopped oregano.
6 Salt and pepper the bar fi lters on both sides and heat the rest of the olive oil in a skillet. Cook the fish 2 to 3 min on each side until
if it is well gilded.


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