Oven-baked fish with zucchini flowers

Ingredients for 4 servings:

• 8 small potatoes
• 10 zucchini with flowers
• 400 g fish fillet(s) (wolffish or halibut)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 4 tsp butter
• 1 tsp olive oil
• 4 garlic flakes
• ½ lemon(s)

Instructions

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

summery, light eye-catcher

Peel and boil the potatoes, and let them cool, finely dice them. Clean the fish fillets, cut them into portions, and season with salt and pepper. Separate the zucchini from the blossoms. Dip six zucchini blossoms in boiling water for a few seconds to soften the petals. Carefully remove the petals, cut open on one side, and wrap them around the fish fillets (depending on the size of the blossoms, you may also want to place them on top of the fillets). Butter a baking dish and place the fish fillets in it. Add 4 teaspoons of butter to the fish fillets. Finely dice the zucchini. Heat olive oil in a pan, add the garlic flakes, potato, and zucchini cubes, and brown. Season with salt and pepper and let cool slightly. Then carefully remove the pistils from the remaining four zucchini blossoms and fill the blossoms with the potato and zucchini mixture. Carefully twist the blossoms shut/press gently. Arrange the remaining potato and zucchini cubes in the baking dish and place the stuffed flowers on top. Cover the baking dish with aluminum foil and bake at 200°C (400°F) for about 20 minutes, until the zucchini flowers are tender. Arrange on plates and serve with lemon wedges (cut from half a lemon).