Fish in a sauce with vegetables

Ingredients for 4 servings:

• 4 fish fillets (200 g sea bass fillets)
• salt and pepper
• 1 lemon(s), juice
• Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp mustard
• 4 tbsp crème fraîche
• 1 bunch of dill
• 4 tbsp butter
• 4 tomatoes
• 1 zucchini
• 1 small cucumber(s)
• 1 bunch of oregano
• 1 cup white wine
• ¼ liter cream
• 1 pinch of seasoning
• 200g mozzarella

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fish casserole with vegetables

Rinse the fish fillets under running water, pat dry, season with salt and pepper, and marinate with lemon juice and Worcestershire sauce. Place the fillets on a work surface, mix the tomato paste with the mustard and crème fraîche, and brush the fillets with it. Sort, wash, and finely chop the dill, and sprinkle it over the fillets. Grease an ovenproof dish and place two of the fillets in it. Peel the tomatoes, wash the zucchini and cucumber, and slice everything. Arrange the vegetables among the fish fillets, season with salt and pepper, and sprinkle with finely chopped oregano. Cover with the remaining fish, pour in the white wine and cream, season with salt and pepper, and add a little seasoning to the liquid. Place the sliced ​​mozzarella on the fish, place in the oven preheated to 200°C and cook for 15-20 minutes, remove and serve.