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Fisk og sjømatMiddag

Urtebakt torsk med tomater

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Urtebakt torsk med tomater
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Etter en lang desember med mye god tradisjonsmat, er det deilig med friske smaker og lettere retter. Torsken har en fin og mild smak som kan kombineres med nesten hva det skal være. Her har jeg laget  urtebakt torsk med tomater og parmesanost. Det ble en god kombinasjon med det milde fiskekjøttet, smaksrike urter og litt skarp parmesan.

Jeg har brukt frossen torskeloins til denne retten. Fordi jeg ofte synes disse filetene blir litt vasne når de tines, drysser jeg over rikelig med salt og lar dem ligge en stund. Da blir de litt fastere i fisken og får en passe saltsmak. Siden det er midt på vinteren brukte jeg en blanding av tørkede urter.  Har du tilgang på friske urter synes jeg det blir enda bedre. Jeg brukte oregano, basilikum, estragon, timian og persille. Men nesten alle salgs urter går fint, så her er det bare å blande hva du liker og måtte ha for hånden.

 

Urtebakt torsk med tomater

Urtebakt torsk med tomater

Skriv ut
Antall personer: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredienser

  • 800 gr torskeloin
  • 6 middels store tomater
  • 2 ss salt
  • 8 ts tørkede urter (gjerne en blanding av flere) eller 4 ss finhakkede friske urter
  • 1/2 ts nymalt pepper
  • 1 dl vann
  • 30 gr revet parmesan
  • 2 ss olivenolje

Fremgangsmåte

  • Skjær torsken i porsjonsstykker. Dryss over saltet og la stykkene ligge i ca. 15 minutter med saltet.
  • I mens skjæres tomatene i skiver og legges i bunnen av en ildfast form.
  • Skyll saltet av torsken og legg den oppå tomatskivene.
  • Bland sammen urter og pepper og strø oppå torskestykkene.
  • Legg oliven i formen og hell vannet ned mellom tomatene.
  • Dryss på parmesanosten og ringle over oljen.
  • Sett formen inn i ovnen på 170 grader og stek i ca. 20 minutter, eller til fisken flaker seg dersom du dytter på den med en gaffel.

Server med en grønnsaker og kokte poteter.

Tips

Legg gjerne noen oliven eller kapers mellom tomatene om du har det.

 

 

 

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