Summary

Ingredients

• 750 g fish fillet (s) your choice, e.. saithe, redfish or panasius
• 500 g zucchini
• 700 g tomato (s), medium-sized
• 250 g mushrooms
• 500 g mozzarella
• 160 ml olive oil
• 1 lime (s) or lemon
• Salt and pepper, more colorful, freshly ground
• fish seasoning or other seasonings to taste
• asil, fresh, or coriander, dill etc.
• Olive oil for the mold

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Instructions

1. Use an approx. 20 x 30 cm casserole dish or a roasting pan with a high rim for 4 people.
2. First, cut the zucchini, tomatoes, champions washed / cleaned together with the mozzarella into thin slices.
3. Clean the fresh or thawed fish fillets and pat dry. Season the fillets with the seasoning mix for fish or just with salt and pepper on both sides, cover and refrigerate.
4. Drizzle / brush a casserole dish or roaster thinly with olive oil.
5. Now layer half of the sliced vegetables and the mozzarella in the baking dish like a brick. Starting parallel to the short side of the baking dish. Line up zucchini slices, place a row of mushroom slices on them, then a row of tomato slices and next to them the sliced mozzarella. Repeat this sequence until the bottom of the baking dish is covered. Now sprinkle the layered vegetables with mozzarella well with salt, freshly ground pepper and, if desired, with dried herbs or other spices and drizzle with olive oil.
6. Now lay the cleaned and seasoned fish fillet evenly on the vegetable and mozzarella bed. Then drizzle the fish with lime or lemon juice.
7. Now layer the remaining vegetables and the mozzarella on top of the fish fillets, in the order described above. The fish fillets must be well covered. Now sprinkle the last layer with salt, pepper and, if you like, other spices and drizzle well with olive oil.
8. Cook everything at 200 ° C top / bottom heat (not convection) in the preheated Bach oven for approx. 40 - 45 minutes, until there is plenty of liquid or broth and the vegetables are cooked.
9. Cut or chop the fresh basil or other herbs and either spread over the cooked dish in the baking dish or sprinkle on the arranged plates.
10. To serve, it is best to arrange a portion of fish with vegetable mozzarella in deep plates and pour over the stock or stock with a ladle.
11. Tip: The brew for this fish soup is mainly made from the vegetables used. In the case of modifications, care should be taken to ensure that enough vegetables are used, which draw a lot of water. This is how it tastes best.