Cut the fish diagonally into pieces about 5 cm wide, clean, acidify with juice of one lemon, season with salt and season with pepper. Cut prepared vegetables into small cubes, onions into slices. Grease an ovenproof dish or a watered Roman pot with light butter or butter, cover the bottom with 4 slices of bacon. Place half of the vegetables, 1 bay leaf spice and peppercorns on top, place the fish pieces in the middle, place onion slices and the remaining bacon, cut into cubes, evenly on top. Put the rest of the vegetables and 2 bay leaves around it. Close the give with a lid, cook in the oven for about 40-45 minutes.
Circuit:
200-220 °C , 1st slide bar v. U.
180-200 degrees , convection oven
Serve with boiled potatoes and green leaf salad.
A recipe from Mecklenburg-Vorpommern by Gerda Fieber, Hamburg
of Hamburgische Electricitätswerke Ag
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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