Baked fish fillet

Ingredients for 2 servings:

• 4 small fish fillets (e.g. redfish fillet or similar, approx. 150 g each)
• 400 g cocktail tomatoes
• 1 m.-large zucchini
• e.g. cream cheese
• 6 tbsp tomatoes, pureed
• 2 garlic cloves
• 1 piece(s) Parmesan
• 3 tbsp Italian herbs (frozen)
• Thyme
• salt and pepper
• some broth, granulated

Instructions

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

quick to make and super tasty

Season the passata with the Italian herbs, 1 chopped garlic clove, salt, and pepper, and place in a baking dish. The bottom of the dish should be covered. Season the fish fillets with salt and pepper and place in the baking dish. Halve the cherry tomatoes, deseed the zucchini, and cut into approximately 3 cm pieces. Arrange the vegetables over the fish. Sprinkle with thyme and a little granulated stock, finely chop the second garlic clove, and add it. Spread the cream cheese in teaspoon-sized dollops over the casserole. Grate the Parmesan cheese and sprinkle over the top (cream cheese and Parmesan: amount to taste). Bake at 200°C for approximately 35 minutes. Serve with rice or a baguette.