Salmon fillet on baked vegetables

Ingredients for 3 servings:

• 500 g tomatoes
• 1 zucchini
• 2 carrots
• 2 bell peppers, red or yellow
• 1 eggplant(s)
• 1 stalk(s) leek
• 1 onion(s), red
• 1 head of broccoli
• 1 red chili pepper(s)
• 3 cloves garlic
• 2 tsp, heaped thyme
• 2 tsp, heaped rosemary
• 1 tbsp, heaped sugar
• 1 tsp, heaped sea salt, coarse
• 100 ml sunflower oil
• Butter for the mold
• 450 g salmon fillet(s) (150 g per fillet), more if required
• 1 tbsp olive oil
• 1 salt and pepper, from the mill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

light summer vegetables with delicious fish fillet

Preheat the oven to 220°C top/bottom heat or 200°C fan-assisted oven. Wash the vegetables and herbs. Clean the bell peppers, halve them, and cut them into strips. Cut the tomatoes into eighths, leaving the stems intact. Quarter the zucchini lengthwise and cut into bite-sized pieces, as well as the eggplant. Peel the carrot and cut into 0.5cm thick slices. Cut the leek into 1cm thick slices. Cut the broccoli into florets and cut these into bite-sized pieces. Roughly dice the onion. Place all the vegetables in a large bowl and mix. Halve the chili pepper, clean it, and cut it into small strips. Press the garlic. Grease a baking dish with butter and fill with half the vegetables. Season with half the chili, garlic, thyme, rosemary, sugar, and salt, then arrange the remaining vegetables on top and sprinkle the remaining spices over the vegetables. Drizzle the oil over the vegetables. Place the dish in the oven and bake for 40 minutes, stirring halfway through. Meanwhile, season the fish fillets with pepper and salt and fry in olive oil in a pan. Divide the vegetables among deep plates, place a fried fish fillet on top of each plate, and serve. Tip: Vary the vegetables to your taste. Fennel also works well as an optional addition.