Fish baked with cheese and herbs from the garden

Ingredients for 4 servings:

• 4 fish fillets of your choice
• 4 carrots
• 1 pack mixed cabbage (broccoli/cauliflower mix)
• 2 tomatoes
• 1 shot of white wine
• 1 cup cheese, freshly grated (whatever you have at home)
• 1 cup herbs, roughly chopped from the garden (chives, basil, parsley, thyme, oregano, rosem
• 6 slices of whole-grain toast
• 7 tbsp butter, soft
• 3 garlic cloves
• salt and pepper
• Olive oil or liquid frying fat (Rama vegetable cream)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A little bit healthy

Season the fish fillets with salt and pepper. Add them to the pan and fry with either olive oil or liquid vegetable cream. Deglaze with a splash of white wine. Then spread the cheese and herb mixture over the fish. Chop the carrots and tomatoes and add them. Cover and let it simmer so the fish can absorb all the flavor from the herbs. (On a low heat, though.) After about 15 minutes (depending on the fish), I cooked the vegetables in gently simmering water until al dente. At the same time, I toasted the bread. Season the butter with garlic, salt, and pepper and then spread it on the bread. Remove the food from the pan, add the cauliflower and broccoli, and serve with the garlic toast.