Baked redfish with mozzarella

Ingredients for 4 servings:

• 4 ports. Redfish fillet(s) (200g each)
• 250 g cherry tomatoes
• 500 g zucchini
• 1 eggplant(s)
• 3 stalk(s) celery
• 2 cloves garlic
• 2 tbsp tomato paste
• 250g mozzarella
• 1 lemon(s), the juice
• salt and pepper
• 25 g Italian herbs (frozen)
• 4 tbsp olive oil
• basil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the fish, pat dry, drizzle with lemon juice, and season with salt and pepper. Cut the eggplant into pieces, sprinkle with salt, and let stand for 10 minutes. Then pat dry. Cut the zucchini into pieces and slice the celery. Halve the tomatoes. Crush the garlic and sauté with the zucchini, eggplant, celery, and herbs in 3 tablespoons of olive oil for about 10 minutes. Add the tomato paste and the halved tomatoes, and season with salt and pepper. Grease a baking dish with the remaining oil, add the vegetables and fish, cover with mozzarella slices, and sprinkle with basil. Bake in a preheated oven at 175°C for about 20 minutes.