John Myers
Fish Fillet on Yoghurt and Feta Vegetables
The perfect fish fillet on yoghurt and feta vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Feta
- 200 g Greek yogurt, 10% fat
- 1 Splash Lemon juice
- Salt pepper
- 2 Tomatoes
- 1 Zucchini
- 2 Stems Basil
- 4 Fish fillets of approx. 160 g, e.g. plaice, saithe, cod fillet, redfish fillet, black halibut
- 3 tbsp Olive oil
- 4 tbsp Breadcrumbs
- 1 tbsp Thyme leaves
- Crumble the feta, mix with yogurt and lemon juice, season with salt and pepper. Wash and clean tomatoes and zucchini. Cut the tomatoes into slices and the zucchini into very long, thin slices, the best way to do this is with a peeler. Wash the basil, shake dry and pluck the leaves off. Wash the fish fillets, pat dry and season with salt and pepper.
- Preheat the oven to 200 ° C (fan oven: 180 ° C). Place 3-4 zucchini slices, slightly overlapping, on a baking tray lined with baking paper. Place 2-3 tomato slices on top, season with salt, pepper and drizzle with a little oil. Spread half of the yogurt sauce and a little basil on top. Place 1 fish fillet on top and cover with the remaining sauce. Mix the breadcrumbs with 2 tablespoons of oil, spread on the fish. Bake in the oven for 15-20 minutes until golden brown. Serve sprinkled with thyme.
- Mixed green salad and boiled potatoes taste good with it.
- Tip 4: I used “black halibut” for this dish. I mixed the breadcrumbs with 2 tablespoons of liquid butter and sprinkled over the yoghurt mixture.
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