Fish "Caprese" from the oven

Ingredients for 4 servings:

• 750 g fish fillet(s) of your choice, e.g. pollock, redfish or pangasius
• 500 g zucchini
• 700 g tomatoes, medium-sized
• 250 g mushrooms
• 500g mozzarella
• 160 ml olive oil
• 1 lime(s) or lemon
• n. B. Salt and pepper, mixed, freshly ground
• n. B. fish seasoning or other spices to taste
• e.g. fresh basil, or coriander, dill etc.
• Olive oil for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

from a casserole dish or roasting pan measuring approximately 20 x 30 cm

For 4 people, use a casserole dish or a roasting pan with high sides that is approximately 20 x 30 cm in size. First, wash/clean the zucchini, tomatoes, and mushrooms, along with the mozzarella, and cut them into thin slices. Clean the fresh or thawed fish fillets and pat them dry. Season the fillets on both sides with the fish seasoning mix or simply with salt and pepper, cover, and refrigerate. Lightly drizzle/brush a casserole dish or roasting pan with olive oil. Now layer half of the chopped vegetables and the mozzarella in the casserole dish in a brick-like pattern. Starting parallel to the short side of the casserole dish, line up the zucchini slices, then place a row of mushroom slices on top, then a row of tomato slices, and then the sliced ​​mozzarella. Repeat this sequence until the bottom of the casserole dish is covered. Now sprinkle the layered vegetables and mozzarella generously with salt, freshly ground pepper, and, if desired, dried herbs or other spices, and drizzle with olive oil. Now place the cleaned and seasoned fish fillet evenly on the vegetable and mozzarella bed. Then drizzle the fish with lime or lemon juice. Layer the remaining vegetables and mozzarella on top of the fish fillets in a brick-like pattern, in the order described above. The fish fillets must be well covered. Sprinkle the final layer with salt, pepper, and, if desired, other spices, and drizzle with olive oil. Cook everything at 200°C (top/bottom heat) in a preheated oven for about 40-45 minutes, until plenty of liquid or broth has formed and the vegetables are tender. Chop or mince the fresh basil or other herbs and either spread them all over the cooked dish in the casserole dish or scatter them on the prepared plates. To serve, arrange a portion of fish with vegetable mozzarella in deep plates and ladle over the stock or broth. Tip: The stock for this fish soup is primarily made from the vegetables used. When making variations, make sure to use enough vegetables, which absorb a lot of water. This is how it tastes best.