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230 Blue grenadier fillet Serves 4 | Preparation time: 70 minutes Ingredients 3 onions 40 g butter 500 g tomatoes 750 g blue grenadier fillet, ready to cook ½ lemon | juice only Salt Pepper 100 ml milk, 3.5% fat 1 tbsp. breadcrumbs 2 tbsp. parsley | chopped For the dish: 1 tsp. butter Accessories: Ovenproof dish, Ø 26 cm Food probe Rack Preparation Cut the onions into thin slices and sauté in half of the butter. Slice the tomatoes. Drizzle lemon juice over the blue grenadier fillet. Season with salt and pepper. Grease the ovenproof dish. Place the onions in the ovenproof dish. Layer the tomatoes on top. Season with salt and pepper. Place the blue grenadier fillet on the tomatoes. Place the rack in the oven. Pre-heat the oven. Melt the rest of the butter. Pour the butter and milk over the blue grenadier fillet. Sprinkle with the breadcrumbs. Insert the food probe. Place in the oven and cook. Sprinkle with parsley and serve. Settings Oven functions: Moisture Plus + Conventional Temperature: 170–180 °C Core temperature: 75 °C Booster: Off Pre-heat: On Crisp function: Off Duration: approx. 30–40 minutes Number/Type of bursts of steam: 2 bursts of steam/Time-controlled, first after 5 minutes, second after 15 minutes Shelf level: 2 [1] (1) Useful tip Yellowfin bream can also be used in this recipe instead of blue grenadier.