Fish fillet in a bed of zucchini from the oven

Ingredients for 2 servings:

• 300 g pollock fillet(s) or other fish fillet
• 1 large red pepper or 2 small ones
• ½ m.-large fennel
• 180 g zucchini, green
• 130 g grated Gouda or other grated cheese
• 5 g tomato paste
• 70 g cream cheese
• 90 g Brunch Paprika Pepper
• 3 leaves of garlic or 1 clove of garlic
• 110 g sour cream
• salt and pepper
• 2 sprigs of rosemary, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Low-carb, with creamy sauce

Preheat the oven to 175°C fan/convection oven. Dice the bell peppers and fennel. In a bowl, combine with the grated Gouda, sour cream, and pepper and a little salt. Set aside. Wash the zucchini and slice with the skin on. Finely chop the garlic or garlic and rosemary. In a baking dish, mix the cream cheese, Brunch, and tomato paste and spread on the base. Sprinkle with rosemary and garlic, or alternatively garlic. Arrange the zucchini slices in a fan shape over the cheese mixture. Wash the fish fillet, pat dry, and place in the baking dish. Spread the reserved mixture with the bell peppers and fennel over the fish. Bake in the oven for approximately 25–35 minutes, depending on the desired browning.