Lake Victoria – perch fillet on vegetables

Ingredients for 4 servings:

• 800 g fish fillet(s) (Lake Victoria perch fillet)
• 400 g potatoes, small
• 200 g zucchini
• 200 g bell pepper(s), yellow
• 300 g tomatoes
• 4 tbsp butter
• 2 tbsp herbs de Provence
• 2 cloves garlic
• 40 ml white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drizzle the fillet with lemon juice and season with salt. Peel and halve the small potatoes. Slice the zucchini and cut the yellow bell pepper into strips. Quarter the tomatoes. Heat the butter and sauté the vegetables for 3 minutes. Add the Provençal herbs and chopped garlic. Butter a large dish, add the vegetables, place the fillet in 200g pieces on top, pour in 40ml of white wine, and bake in the oven at 200°C for about 40 minutes.