Mediterranean fish with garlic crostini

4.2 6 ratings

Prep. 15 min

Total 40 min

4 portions

Ingredients

white fish fillets (approx. 150 g each), cut in halves
4
sea salt to sprinkle
red onion (approx. 100 g), thinly sliced
½
red wine vinegar
2 tbsp
caster sugar
2 tsp
fresh parsley leaves only
2 sprigs
garlic cloves
2
unsalted butter cut into cubes and softened
100 g
dried fennel seeds (optional)
½ tsp
brown onion halved
150 g
anchovies in oil drained
2
extra virgin olive oil
20 g
white wine
100 g
ground paprika
1 tsp
canned cherry tomatoes (400 g)
1
pitted Kalamata olives torn into pieces
16
pickled capers
20 g
water
100 g
Danish feta broken into pieces (3 cm)
200 g
ciabatta bread toasted on both sides
8 slices
fresh dill leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1071.1 mg

Protein 44.6 g

Energy 2887.7 kJ / 690.2 kcal

Fat 41.8 g

Fibre 2.9 g

Saturated Fat 22.6 g

Carbohydrates 31.1 g

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