Nile perch fillet with Mediterranean vegetables

Ingredients for 4 servings:

• 800 g fish fillet(s) (victoria perch fillet)
• 1 m.-large zucchini, sliced
• 200 g cocktail tomatoes, halved
• 1 red bell pepper(s), cut into strips
• 1 lemon(s), untreated, sliced
• 2 sprigs rosemary
• 2 sprigs of thyme
• Salt
• Black pepper, freshly ground
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

cooked in aluminum foil

Brush a large piece of aluminum foil with olive oil. Place the fish fillet on the foil and layer it with the lemon slices, zucchini slices, bell pepper strips, and tomatoes. Tear the rosemary and thyme sprigs into small pieces and scatter them over the top, then season with salt and freshly ground black pepper. Seal the foil tightly and cook in a preheated oven at approximately 175°C for about 15-20 minutes (the cooking time depends on the size of the fish fillet, of course; you might want to open the foil briefly after about 10 minutes!). We serve it with ciabatta bread with herb butter.