Fish on a bed of vegetables

Ingredients for 2 servings:

• 3 carrots
• 3 small zucchini
• 1 m.-sized onion(s)
• 1 bell pepper(s)
• Parsley
• 4 portions of fish fillet(s) (e.g. pollock)
• e.g. lemon juice or vinegar
• n. B. herb butter
• 1 can tomato sauce with chunks
• n. B. Broth powder
• n. B. Thyme
• some spice mix, Italian or pizza seasoning
• e.g. salt and pepper

Instructions

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

Mediterranean, delicious and healthy

Slice the carrots and zucchini. Dice the onion and bell pepper. Chop the parsley. Clean the fish fillets, add lemon juice or vinegar, and season with salt. Melt two thick pieces of herb butter in the pan and sauté the diced onions. Reduce the heat and add the carrots, bell peppers, and zucchini. Season the tomato sauce (with chunks) with stock powder and pepper and pour over the sauce. Hide the thyme sprigs in the sauce, sprinkle with the parsley, and finally place the fish fillets (you may need to halve them again depending on their size) on the bed of vegetables. I then added Italian seasoning (similar to pizza seasoning) and a piece of herb butter to each fish. Simply layer the ingredients on top of each other without stirring. Therefore, it makes sense to cut the ingredients into slightly thicker slices and add the carrots immediately after the onions. Cover the pan and let everything simmer over low heat for about 20 minutes. We served couscous as a side dish because it’s quick to prepare. But I can also imagine rice or potatoes.