Fish fillet on tomato vegetables in a bed of salad

Ingredients for 2 servings:

• 250 g pike-perch fillet(s), pollock fillet or similar, fresh or thawed
• 250 g tomatoes
• 4 spring onions
• 1 garlic clove(s), finely chopped or frozen garlic
• e.g. salad for garnishing (lamb’s lettuce, arugula, radicchio)
• 1 lemon(s)
• 1 tsp mustard
• 1 tbsp vinegar
• Vegetable broth, low-fat
• 1 pinch(s) of Stevia
• salt and pepper
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low-carb, low-fat

Preheat the oven to 180°C (top/bottom heat). Slice the tomatoes and place them in a baking dish. Add the finely chopped spring onions and garlic. Place the fish on top of the vegetables. Spread about 2-3 tablespoons of the well-seasoned vegetable broth over the fish, season with salt and pepper, and place in the preheated oven for about 20 minutes. Wash the lettuce, spin it dry, and arrange on the plates. Squeeze the lemon and set aside about 2 tablespoons. Mix together a salad dressing from the remaining lemon juice, the vinegar, mustard, a little stevia, salt, pepper, and perhaps a splash of water. Drizzle over the prepared salad. Remove the fish from the oven, pour the reserved lemon juice over it, and arrange it on the lettuce bed. Add the tomatoes and vegetables decoratively.