Fish fillet Provence

Ingredients for 4 servings:

• 750 g fish fillet(s) (pollock, redfish, cod)
• 500 g potatoes
• 3 stalk(s) leeks, small
• 3 beefsteak tomatoes
• 50 g olives, black
• 2 tbsp olive oil
• 200g mozzarella
• some herbs (from Provence)
• 150 ml vegetable stock
• 2 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a shallow gratin dish (with olive oil), thinly slice the potatoes, thinly slice the leeks, and thickly slice the tomatoes. Clean the fish and drizzle with lemon juice, let stand for about 15 minutes, and then rinse. First, place the potatoes in the casserole dish and cover with the vegetable stock. Then, place the fish fillets on top of the potatoes and sprinkle with salt, pepper, and herbs. Layer the leeks and finally the tomatoes, also sprinkle with salt, pepper, and herbs. Slice the mozzarella and arrange them on the gratin. Bake at 200°C for about 40 to 45 minutes.