Pollock fillet Provençal style

Ingredients for 3 servings:

• 3 bell peppers, red or yellow
• 400 g zucchini (pitted weight)
• 3 shallots
• 1 garlic clove(s)
• 1 lemon(s), untreated
• 2 sprigs rosemary, fresh
• 600 g fish fillet(s) (pollock fillets, cod, redfish…)
• Salt
• pepper
• olive oil

Instructions

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

Quick fish dish from the oven

Wash and deseed the bell peppers and cut into pieces. Halve the zucchini lengthwise and cut into not too thin slices (cut large zucchini into eighths lengthwise first), roughly chop the onion and garlic. Fry everything together at high heat for about 4 minutes and place in a greased, shallow baking dish, season with salt and pepper. Cut the lemon into thick slices and the rosemary sprigs into pieces. Briefly fry both in the pan. Place the rosemary sprigs on top of the vegetables. Then add the washed and patted dry fish fillets, salt them, top with the lemon slices and sprinkle with coarse pepper. Drizzle a little more oil over the fish and then cook at 200°C (180°C fan-assisted oven) for about 30 minutes. Serve with rice, potatoes, or simply white bread.