Fish fillets with cheese sauce on zucchini

Ingredients for 4 servings:

• ½ lemon(s)
• 800 g fish fillet(s) (cod or pike-perch)
• 500 g zucchini or spinach, savoy cabbage or green asparagus
• 1 garlic clove(s)
• 1 tbsp olive oil
• 125 ml milk
• 80 g Gorgonzola, mild or young Gouda
• 4 tbsp clarified butter
• Salt
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Good to vary with spinach, savoy cabbage or green asparagus

Squeeze the lemon. Rinse the fish fillets, pat dry with kitchen paper, and drizzle with lemon juice. Season with salt and pepper. Wash the zucchini, remove the stems and flower ends, and slice the zucchini. Peel the garlic clove, cut into wafer-thin slices, and fry in the oil, stirring, until golden brown. Add the zucchini and fry for 5 to 7 minutes. Season with salt and pepper. For the sauce, heat the milk in a small saucepan. Roughly dice the Gorgonzola, add it to the milk, and let it melt. Heat the clarified butter in a non-stick pan and fry the fish fillets on both sides. Arrange the zucchini on plates, arrange the fish fillets on top, and pour the cheese sauce over the zucchini.