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Baked fish with vegetables

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Ingredients for 2 servings:

  • 2 fish fillets, e.g. Nile perch, plaice, cod
  • 1 carrot(s)
  • ½ bell pepper(s), red or yellow
  • 4 cherry tomatoes
  • some lemon juice
  • some salt and pepper
  • possibly herbs and spices

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Place each fish fillet on a piece of aluminum foil. Drizzle with a little lemon juice and rub in. Season with salt and pepper. Chop the bell pepper and carrot and arrange them on and around the fillets. Halve the cherry tomatoes and place four halves upside down on each fillet. If desired, you can add fresh herbs, such as rosemary or marjoram, or spices, such as garlic powder or chili. Seal the foil into parcels and cook in a preheated oven at 200°C for 25-30 minutes. The hot fish tastes delicious served with vegetables on fresh whole-grain or sunflower-seed bread. Or simply serve it with rice.

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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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