Greek-style fish pan

Ingredients for 4 servings:

• 5 fish fillets (e.g. pollock or redfish, also frozen)
• 2 zucchinis
• 2 bell peppers (e.g. red and yellow)
• 2 small onions
• 1 garlic clove(s)
• 2 tbsp olive oil
• 2 tsp vegetable broth, instant
• 1 can of tomatoes, peeled
• salt and pepper
• Mixed herbs (e.g. oregano, thyme, rosemary)
• Balsamic vinegar
• 2 tbsp tomato paste
• 150 g feta cheese
• possibly water or vegetable broth

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quick and tasty – Low Fat

Wash the bell peppers, remove the seeds, and cut into pieces. Wash the zucchini and slice thinly. Peel and finely chop the onions and garlic. Heat the olive oil in a large pan, add the onions and garlic, and fry. Add the bell peppers and zucchini slices and fry briefly. Drain the tomatoes (reserving the liquid) and add to the vegetables. Season with salt and pepper and drizzle with vegetable stock. Pour in the liquid from the tomatoes. Stir in the tomato paste. Now cut the fish fillets into several large pieces and add them. Season with a dash of balsamic vinegar and the herbs. Add more salt and pepper to taste. Cover and simmer for 10 minutes over medium heat. Add a little more water or vegetable stock if necessary. Cut the feta cheese into small cubes and sprinkle over the fish, then cover and simmer for another 5 minutes. Serve with Greek flatbread, or alternatively, fresh white bread or rice.