Summary

Ingredients

• 400 g fish fillet (s) (from black halibut, approx. 150 - 200 )
• 1 lemon (organic)
• 1 medium tomato (s)
• 2 spring onion (s)
• some salt and pepper from the mill

For the sauce:

• 1 tablespoon butter
• 1 teaspoon mustard, sweeter
• 2 tablespoon heavy cream
• a few stalks parsley, finely chopped
• 2 stems dill, finely chopped
• some salt and pepper, black from the mill
• 1 tablespoon capers, finely chopped

For the vegetables:

• 1 small zucchini, possibly yellow
• 1 small onion (s)
• 1 large carrot
• 1 clove garlic
• some olive oil
• some salt and pepper
• 1 squirt lemon juice, possibly

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Instructions

1. Preheat the oven to 180 ° C. Rinse the halibut fillet briefly under cold running water and pat dry. Cut into two equal parts. Cut halfway across the fish a piece in front of the tail end and fold the tail end so that the thin part is not cooked too early. Salt and pepper everything.
2. Lay out two pieces of aluminum foil (each about twice as long as the two pieces of fish fillet). Cut 4 very thin slices from the washed lemon and place two in the middle of the aluminum foil. Place the fish fillets on top. Also cut the tomato thinly and distribute it on the fillets. Cut the spring onion into very fine rings. Sprinkle again with a little salt and pepper.
3. Now gather the aluminum foil at the top like a roof and fold or roll it. Also close the ends of the foil and bend them slightly upwards (important: this way no liquid escapes!) Lift the parcels into a baking dish and place on the middle rack in the preheated oven for approx. 25 - 30 minutes.
4. Meanwhile, peel the onion and garlic, peel the carrots, wash the zucchini and remove the flower and stalk. Finely chop the garlic and onion. Cut the vegetables into small (5 x 5 mm) cubes. Let some olive oil get hot in a pan. Put the vegetables in the pan, season and fry over low heat. It still has to have a bite at the end!
5. For the sauce, melt some butter in a small saucepan and add the cream, sweet mustard and chopped capers. Salt and pepper. Warm places. Chop the herbs (dill and parsley) very finely.
6. Take the fish out of the oven after approx. 25-30 minutes. Open the aluminum foil and check whether any cooking liquid has formed and the fish is cooked (it is no longer glassy). Lift up the fish fillets with the vegetables, arrange on plates and briefly keep warm in the oven.
7. Pour the cooking liquid from the fish fillets into the sauce. Also add the herbs to the sauce and briefly bring to the boil.
8. Arrange the zucchini vegetables on the plates and pour sauce over the fish. Mashed potatoes, boiled potatoes or even rice go well with this. I recommend a dry, fruity white wine as a drink.