Fish with zucchini scales

Ingredients for 4 servings:

• 4 slice(s) fish fillet(s), each 150-200g
• 125 ml dry white wine
• 250 g zucchini
• 1 small lemon(s), the juice
• 50 g butter
• salt and pepper
• Thyme, fresh, a few sprigs

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 15 minutes

super quick and easy

Season the fish (e.g. pollock) generously with salt and pepper, and place it in a shallow, fireproof dish with the thyme sprigs. Pour in the wine and refrigerate to marinate. Preheat the oven to 200°C. Wash the zucchini and slice it thinly. Arrange the zucchini slices on top of the fish, like scales. Season with salt and pepper, and drizzle with lemon juice. Sprinkle with butter, cover (e.g. with aluminum foil), and place in the oven for 15 minutes. Then cover the fish and bake for another 5 minutes (if necessary, increase the temperature to 225°C or use the grill). Serve the fish with aioli or caper mayonnaise. As a starter or between-course dish, the amount of fish per serving can be slightly adjusted (for a starter, roughly halve the amount). For more festive occasions, a delicate fish such as monkfish is very suitable.