Fish rolls on zucchini – peppers – vegetables

Ingredients for 4 servings:

• 3 shallots
• 3 garlic cloves
• 1 red bell pepper(s)
• 1 tbsp tomato paste
• 1 tbsp mustard (Dijon mustard)
• ½ bunch tarragon or 1 tsp freeze-dried
• 4 fish fillets (sole sole fillets approx. 175 g each)
• 25 ml vermouth (Martini bianco)
• 50 ml broth
• 600 g zucchini
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely dice two shallots and the garlic clove. Trim and finely dice the bell pepper. Heat a little oil and sauté the diced shallots, garlic cloves, and half of the bell pepper, then briefly roast the tomato paste. Finely chop the tarragon and stir in with the mustard. Season the paste with salt, pepper, and a little vermouth, and remove the pan from the heat. Salt the fish fillets and spread the paste on the skin-side down. Roll them up and secure with toothpicks. Place the rolls in a baking dish. Pour in the remaining vermouth and the stock. Cover and cook in a preheated oven at 180°C (convection oven) for 30 minutes. Trim and slice the zucchini, and slice the third shallot. Heat the oil and fry the vegetables with the rest of the bell pepper. After about 10 minutes, add some of the liquid from the casserole dish, sauté for another 3 minutes, and season the vegetables with salt and pepper. Remove the toothpicks from the fish rolls and arrange them on plates with the vegetables.