Fish fillet with kritharaki and vegetables

Ingredients for 4 servings:

• 500 g fish fillet(s) (e.g. catfish, catfish etc.)
• 1 lemon(s), juice
• 2 tbsp mustard
• 1 tsp fish seasoning
• 3 sprigs rosemary
• 2 sprigs of thyme
• 50 ml white wine
• 1 onion(s)
• 1 bunch of spring onions
• 2 tbsp olive oil
• 1 bell pepper(s), red
• 2 zucchinis
• 240 g tomatoes, chopped
• 250 g Kritharaki (rice-shaped noodles)
• 100 g feta cheese
• 1 pinch of salt
• 1 pinch(s) of pepper
• 4 tomatoes

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Greek style

Cut the fish into large cubes. Mix the mustard with the juice of one lemon, the fish seasoning, and a little olive oil. Marinate the fish for about 15 minutes. Brown the fish in a pan with 1 tablespoon of heated olive oil and the rosemary sprigs. Add the wine. Let it simmer briefly, then remove from the pan and set aside. Meanwhile, dice the onion and finely chop the spring onions. Dice the bell pepper and slice the zucchini. Heat another 1 tablespoon of olive oil in a pan and fry the onion until translucent. Add the spring onion, the diced bell pepper, and the zucchini. Pick the thyme leaves and add them to the vegetable pan, and sauté everything for a few minutes. Then stir in the can of diced tomatoes and season with salt and pepper to taste. Simmer for about 10 to 15 minutes. In another pot, cook the kritharaki pasta according to the instructions and drain. Now place all the vegetables in a suitable casserole dish and toss with the kritharaki pasta. Crumble the feta cheese and sprinkle it on top. Remove the fish from the cooking liquid with a fork and arrange it on top of the vegetables. Drizzle the wine and mustard sauce over the vegetables as desired. Slice the tomatoes and arrange them on top of the casserole. Place the casserole in the oven at 180°C (convection oven) for approximately 25-30 minutes.