Turbot from the oven with Mediterranean vegetables

Ingredients for 2 servings:

• 1 whole turbot
• 2 potatoes
• 1 bell pepper(s), red
• 1 zucchini
• 1 large onion(s)
• 3 tomatoes
• salt and pepper
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peeled potatoes, red bell pepper, zucchini, and onion – cut everything into large (but bite-sized) cubes. Sauté in a pan until the vegetables are nicely browned. Then place the vegetables on a baking sheet. Add roughly diced tomatoes, season with salt and pepper. Place the turbot on top of the vegetables and drizzle with olive oil. Do not add salt to the fish. Place in a preheated oven for about 25 minutes at 180°C (350°F), depending on the size of the fish. Then fillet the fish and serve with the vegetables. Notes: I prefer this relatively simple, no-fuss preparation method for premium fish. The vegetable quantities are only approximate and can be adjusted in weight proportions as desired. The vegetables can also be seasoned with herbs such as thyme or rosemary.