Alaska halibut with tomato fillets and zucchini gratin

Ingredients for 2 servings:

• 400 g fish fillet(s) (Alaska halibut fillets)
• 600 g zucchini
• 2 shallots, finely diced
• 1 garlic clove(s), finely diced
• 1 bunch parsley, flat, finely chopped
• 1 tbsp Flour, double grip
• 1 egg(s)
• butter
• 8 small tomatoes (vine tomatoes)
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• olive oil
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash and dry the zucchini, and slice it into thin strips using a julienne grater. Place the strips in a bowl and mix in about 1 teaspoon of salt. Let it rest for 30 minutes. Then carefully squeeze out any liquid released by the salt. Thoroughly mix the zucchini strips with the diced shallots and garlic, the chopped parsley, the flour, and the egg. Season the mixture with pepper and nutmeg. You won’t need any more salt. Grease a baking dish with butter and spread the mixture evenly, adding a few knobs of butter on top. The layer should not be less than 2 cm thick, otherwise it will cook through too quickly and become too hard. Place the dish on the bottom shelf of an oven preheated to 200°C and bake for 15-20 minutes. Peel and deseed the tomatoes. Quarter 4 tomatoes and dice the remaining ones. Sauté the garlic and shallot in olive oil until translucent. Add the diced tomatoes and simmer over low heat. 5 minutes before serving, add the tomato quarters and heat through. Stir occasionally and season with salt and pepper. Dust the halibut fillets, skin-side down, with a little double-purpose flour and briefly sear in a mixture of butter and olive oil. Reduce the heat and turn the fillets over after about 5 minutes. Turn off the heat and let the fish cook through. Season with salt and pepper. Serve the fish fillets on plates with the zucchini gratin and tomato fillets. Rice is a suitable accompaniment. Without this accompaniment, this is a food combining dish suitable for weight loss.