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Fish fillet on a bed of vegetables

updated

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Ingredients for 2 servings:

  • 500 g pollack fillet(s) or Victoria perch fillet
  • 2 small zucchini
  • 4 m.-sized potatoes
  • 7 tbsp olive oil
  • 1 tsp, heaped dill
  • 2 thick garlic cloves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

simply

Pour half of the olive oil into a baking dish. Peel, wash, and slice the potatoes. Sprinkle the slices with a little salt and place them slightly overlapping in the baking dish. Trim the zucchini and cut them into small quarters. Place the slices on top of the potatoes and season with a little salt. Now scatter the roughly chopped garlic over everything. Cut the fish fillet into 6 pieces, season with salt and pepper, and place on top of the zucchini. Sprinkle the dill on top and drizzle with the remaining half of the olive oil. Preheat the oven to 210°C (top/bottom heat). Cook the dish in the oven for about 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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