Zucchini Dorade in Roman pot

Zucchini Dorade in Roman pot

For Zucchini Dorade in the Römertopf, first fill the lid of the Römertopf with cold water. Put to one side. Cut the zucchini into slices. Pour into a bowl. Season with salt and mix. Let the zucchini stand for a few minutes until water forms droplets. Dry the zucchini on kitchen paper. Cut vegetables, onion and garlic into fine slices. Heat 1 tablespoon of olive oil in a pan. Sauté the zucchini, onions and garlic until the vegetables are soft. Season with pepper and dried thyme. Pour into the lower part of the Roman casserole. Cut the meat tomatoes into slices. Place on top. Spread crème fraiche over the tomatoes. Season two dorades inside and outside with salt and pepper. Fill with rosemary twigs. Place dorades on the vegetables. Drizzle with 1 tablespoon of olive oil. Drain water. Put the lid on. Place the gilthead in the Roman pot on the middle shelf in the cold oven. Switch the temperature to 200° C. Cook the gilthead in the Roman casserole for 60 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
804 kcal
16 g
88 g
49 g

(C)opyright by Marions Kochbuch