Siblou White Fish Fillets 1kg

Cooking Guidelines

Pan fried white fish fillets with ratatouille. ingredients, 4 persons: White fish fillets Siblou, basmati rice 320g, spinach leaves 160g, saffron 15g, cardamom 20g. Ratatouille ingredients: Diced red & green peppers 120g, diced carrots 120g, baby eggplant 4pcs, diced eggplants 100g, diced tomatoes 100g, diced baby marrow 120g, Chopped red onions 50g, olive oil, vegetable oil, salt, pepper. Ratatouille preparation: Fry the red onions in some olive oil for 1 minute and the add the carrots. Stir for another minute, the add the mixture of baby marrow, red & green peppers, eggplants, and tomatoes, stir while cooking on strong heat for 2 minutes, and finally season with salt. Preparation: Thraw the Siblou white fish and put it aside in a bowl. Cut each of the baby eggplants in half along its length, deep-fry for 2 minutes in vegetable oil at 180C and the fill them with the ratatouille mixture. Cook the basmati rice with the saffron & cardamom in boiling water, and keep it on steady fire until the rice grows. Season the white fish fillets with salt and pepper then pan-fry them with a little of olive oil for 3 minutes on each side. Rinse the spinach leaves under cold water and place them alongside the filled eggplant, the basmati rice and the white fish fillets in the place as shown in the photo

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