Rib baked with pomodorami

Rib with pomodoram, greens and syrah - a tasty and healthy dish to prepare for the evening.


Marine or freshwater fish fillets (I have Pangasius) - 700 g

tomatoes - 400 g

Fresh kibble - 150 g

Fresh kibble - 150 g

parsley - pivdushka

sour cream (20%) - 200 g

Wheat boron - 1 tsp.

Napivdiy syr - 100 g

Soveni Raffin oil - 1 tbsp (if needed)

Salt - to taste.

If the soufflé is frozen, defrost completely and dry with a dustpan. Cut the bakery into sufficient slices and place them in a single ball in the casserole dish. Spread the sprinkled chaparral evenly on top and salt generously. If using low-fat rice, you can use olive oil (1 tbsp.).

Dice the part of the cibulus.

Chop the parsley with a knife.

Cut the tomatoes into 7-10 mm rounds.

Place the cherry and parsley on the fish.

Place the shredded zucchini and parsley (put aside 1 tbsp of the cooked parsley) equally on the fish.

Place the pomodoro.

Place the tomatoes on top. Season with salt and place in a preheated 240°C oven for 20 minutes.

Add the parsley and boron to the sour cream, salt it.

Salt the sour cream and stir the parsley and parsley leaves. By the way, it is better to take homemade sour cream, because the shop sour cream can become sour during filling.

Fill the sour cream with tomatoes.

Remove the fish from the oven, evenly polish the top with sour cream and sprinkle with grated syrup.

Put the dish back in the oven for another 15 minutes.

Ribena casserole with tomatoes is ready.


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