Halibut fillet on rosemary vegetables

Ingredients for 2 servings:

• 350 g fish (halibut fillet) without skin
• 1 zucchini
• 6 mushrooms
• 2 handfuls of leeks, roughly chopped
• 1 handful of celery, roughly chopped
• ½ green pepper
• 5 garlic cloves
• ⅛ liter vegetable broth without flavor enhancers
• rosemary
• Thyme
• lemon juice
• Salt
• pepper
• 2 tsp fish seasoning

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Season the halibut fillet with pepper and a little salt, then sprinkle both sides with the seasoning salt. Squeeze a little lemon juice over the fillet and let it rest. Meanwhile, cut the vegetables into bite-sized pieces. Peel the bell peppers to make them easier to digest. Don’t press the garlic; cut it into fine leaves instead. Place all the vegetables in a baking dish and season with salt, pepper, plenty of rosemary (fresh or dried sprigs), and a pinch of thyme. Pour in the vegetable stock. Place the baking dish, without the fish, in the oven preheated to 200°C (top and bottom heat). After 10 minutes, place the fish on top of the vegetables and cover the baking dish with aluminum foil. Cook in the oven at the same temperature for another 25 minutes. The fish is ready to serve when it is still slightly translucent on the inside.