Summary

Ingredients

• 300 g fish fillet (s) (e.. Victoria bass, tilapia)
• 500 g veetables your choice (e.. zucchini, fennel, reen onions, peppers etc.)
• 1 tablespoon crème fraîche or crème légère
• 1 teaspoon mustard
• olive oil
• sea-salt
• 1 teaspoon vegetable stock, instant
• 1 lemon (s), the juice it

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Instructions

1. Preheat the oven to 200 ° C.
2. Wash the fish fillets and pat dry. Drizzle with lemon juice. Clean the vegetables and cut into bite-sized pieces.
3. Mix a marinade from olive oil, salt, vegetable stock and a little white wine and mix it with the vegetables. Then put the vegetables in a large casserole dish (there should be plenty of space to roast in the oven). Put in the oven and roast for approx. 15 minutes until it turns brown and aromas of roasted flavors emerge.
4. In the meantime, mix the crème fraiche, mustard and 1 teaspoon vegetable stock into a cream.
5. Then put the fish on top of the vegetables and brush with the prepared mustard cream. Turn the heat down a little and cook in the oven for another 15 minutes - until the fish is done but not dry. Serve immediately.
6. Tip: The vegetable marinade can also be seasoned with grated lemon peel or other spices, depending on your taste.