Creamy Yellowtail
Chef Inge Putker
Creamy, cheesy, chive-y, this dairy-free Yellowtail dish is perfect for Fall.
Ingrédients :
- 2 portions / 150 grams of Yellowtail
- 4.4 oz / 125 grams of vegetable cheese
- 1 large beefsteak tomato
- ½ tub of vegetable cream cheese
- Juice of ¼ lemon
- Chives to taste
- Olive oil
- Pepper and salt
Préparation :
- Preheat the oven to 392 ℉ / 200℃.
- Cut the beefsteak tomato into thin slices, place in the baking dish. Drizzle generously with olive oil.
- Place the fish on the tomatoes, season with salt and pepper.
- Spread the fish with the vegetable cream cheese, then spread the chives over the fish.
- Squeeze the lemon and pour the lemon juice over the fish with cream cheese. Top with the vegetable cheese.
- Slide the baking dish into the oven for 25 minutes.
- Serve with roasted potatoes and green beans.