Summary

Ingredients

• 250 g pikeperch fillet (s), pollack fillet or similar, fresh or defrosted
• 250 g tomato (s)
• 4 spring onion (s)
• 1 clove (s) garlic, finely chopped or frozen garlic
• Salad to garnish (lamb`s lettuce, rocket, radicchio)
• 1 lemon (s)
• 1 teaspoon mustard
• 1 tablespoon vinegar
• Vegetable broth, low in fat
• 1 pinch (s) stevia
• salt and pepper
• water

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Instructions

1. Preheat the oven to 180 ° C.
2. Cut the tomatoes into slices and place in a baking dish. Add the spring onions and garlic, also cut into small pieces. Put the fish on top of the vegetables. Spread about 2 - 3 tablespoons of the well-seasoned vegetable stock on the fish, add a little salt and pepper and place in the preheated oven for about 20 minutes.
3. Wash the lettuce, spin dry and arrange on the plates. Squeeze the lemon and set aside about 2 tablespoon.
4. Mix together a salad dressing made from the rest of the lemon juice, the vinegar, mustard, a little stevia, salt, pepper and possibly a sip of water. Drizzle over the salad.
5. Take the fish out of the oven, pour the lemon juice you have set aside over it and arrange it on the bed of lettuce.
6. Add the tomato vegetables decoratively.