Nutritional value table
Claresse per 100 grams

Energy: 118Kcal / 498 kJ
Fat: 4,7 grams
Protein: 18,3 grams
Carbohydrates: 0,8 grams
Omega-3 fatty acids: 0,75 grams

Gratin of Claresse® with fennel and tomato

Serves 4 | Preparation time: 30+25 minutes

  • 600 g Claresse® fillets
  • 1 fennel root
  • 4 large vine tomatoes
  • 1 (sweet) onion
  • 1 lemon
  • 2 cloves garlic
  • 5-6 sprigs parsley
  • 100 g grated mature cheese
  • 50 ml olive oil
  • (sea) salt, black pepper

1. Remove the green parts and stalks from the fennel and cut into slices from top to bottom. Precook the fennel for 10 minutes.

2. Preheat the oven to 200°C (180°C hot air oven). Cut the tomatoes into slices and the onion into rings.

3. Scrub the lemon, grate the zest (only the yellow) and squeeze. Chop the garlic and the leaves of the parsley very fine and mix with lemon juice, grated cheese and salt and pepper.

4. Rub the Claresse® fillets with lemon juice, salt and pepper, and cut them into approximately tomato size pieces.

5. Drain the fennel.

6. Fill an oven dish alternately with slices of fennel and tomato, onion rings and pieces of Claresse® filet. Sprinkle with the cheese mix and drizzle with olive oil.

7. Place the oven dish in the hot oven for 25 minutes. Serve with fried potatoes.

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Gratin of Claresse® with fennel and tomato

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"Anova promotes Claresse® that is recommended as sustainable species by the WWF and SNF"