Easy

Baked megrim with carrot purée and tangy dressing

Name: Baked megrim with carrot purée and tangy dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Megrim (4 portions of boneless fillets); 400 g Carrot; 50 g Red onion; 40 g Pickled green chillies (drained); 25 g Lemon juice; 45 g Extra virgin olive oil (15 g purée, 10 g fish and 20 g dressing); 350 ml Water (for cooking carrots); 2 g Sweet paprika; 3 g Chives; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time50 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Baked megrim with paprika carrot purée and a pickled pepper, onion and lemon dressing.

20 minprep

30 mincooking

4servings

1.171 kcalwhole recipe

293 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 26 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow calorieLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Megrim 4 portions of boneless fillets 700 g
Carrot 400 g
Red onion 50 g
Pickled green chillies drained 40 g
Lemon juice 25 g
Extra virgin olive oil 15 g purée, 10 g fish and 20 g dressing 45 g
Water for cooking carrots 350 ml
Sweet paprika 2 g
Chives 3 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Peel and thinly slice the carrots. Soften with 15 g oil in a saucepan for 4 minutes. Add the paprika, water and salt; cover and simmer for 15–20 minutes. Blend with just enough cooking liquid to make a thick purée.
Finely chop the red onion, pickled chillies and chives. Mix with the lemon juice and the 20 g dressing oil.
Preheat the oven to 210°C. Place the megrim in a baking dish, season with salt and pepper and brush with the remaining 10 g oil. Bake for 8–12 minutes, depending on thickness, until it reaches 63°C.
Serve the purée beside the fish, spoon over the dressing and finish with chopped parsley.