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Vegetable fish from the oven

updated

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Ingredients for 3 servings:

  • 6 small fish fillets, possibly frozen
  • 1 bell pepper(s), red
  • 2 small zucchini
  • 1 stalk(s) leek
  • 1 bunch of parsley
  • 1 lemon(s), juice
  • 1 cup of cream
  • 125 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Own creation

Season the fish fillets with lemon juice, salt, and pepper. Cut the vegetables into small pieces. Finely chop the parsley. Mix the vegetables and parsley together, season with salt and pepper. Layer the fish fillets and vegetables alternately in a covered casserole dish (e.g., Ultra Plus). Pour in the cream and broth. Cover the casserole dish. Cook the dish in a preheated oven at 180°C for approximately 30 minutes. The cooking time depends on the size of the fish fillets. We like it with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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