Summary

Ingredients

• 0.5 ½ lemon (n)
• 800 g fish fillet (s) (cod or pikeperch)
• 500 g zucchini or spinach, savoy cabbae or reen asparaus
• 1 clove garlic
• 1 tablespoon olive oil
• 125 ml milk
• 80 g Goronzola, mild or youn Gouda
• 4 tablespoon clarified butter
• salt
• Pepper from the grinder

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Instructions

1. Squeeze the lemon. Rinse the fish fillets, pat dry with kitchen paper and drizzle with lemon juice. Salt and pepper. Wash the zucchini, remove the stems and flowers and cut the zucchini into slices.
2. Peel off the garlic clove, cut into wafer-thin slices and stir-fry in the oil until golden brown. Add zucchini and fry for 5 to 7 minutes. Season with salt and pepper.
3. For the sauce, heat the milk in a small saucepan. Roughly dice the Gorgonzola, add to the milk and let it melt.
4. Heat the clarified butter in a coated pan and fry the fish fillets on both sides.
5. Place the zucchini vegetables on plates, arrange the fish fillets on top and pour the cheese sauce over them.