John Myers
Ingredients for 2 servings:
- 1 zucchini
- 1 bell pepper(s), red
- 200 g mushrooms
- 50 g tomatoes, dried in oil
- 12 olives, black
- 1 small can of tomatoes, chopped
- basil
- oregano
- Sugar
- salt and pepper
- 350 g salmon fillet(s)
- 2 tbsp Parmesan
- 1 egg(s)
- 2 tbsp sour cream
- olive oil
- 1 lemon(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Chop the vegetables, sun-dried tomatoes, and olives and sauté in a little oil in a pan. Then add the chopped tomatoes and the spices. Simmer gently for a few minutes and season to taste. In the meantime, clean the fish, season with salt, and drizzle with a little lemon juice. Grate the Parmesan cheese and mix with the egg, sour cream, salt, and basil. Place the vegetables in a baking dish. Divide the fish into two portions and place on top. Spread the Parmesan mixture on top. Place in the oven at 200°C (top/bottom heat) for about 20-25 minutes. Serve with fresh baguette.
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