Summary

Ingredients

• 4 port. Fish fillet (s), (e.g. saithe)
• 3 carrot (s)
• 1 medium onion (s)
• 3 small zucchini
• 1 bell pepper (s)
• thyme
• parsley
• Herb butter
• 1 can tomato sauce (with pieces)
• some spice mix, Italian or pizza seasoning
• salt and pepper
• Broth, granulated
• Lemon juice or vinegar

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Instructions

1. Cut the carrots and zucchini into slices. Dice the onion and bell pepper. Chop the parsley. Clean, sour (lemon or vinegar) and salt the fish fillets.
2. Melt 2 thick pieces of herb butter in the pan and sweat the onion cubes in it. Reduce the temperature and add the carrots, peppers and zucchini. Season tomato sauce (with pieces) with instant stock and pepper and pour over. Hide the thyme sprigs in the sauce, sprinkle the parsley on top and finally place the fish fillets (depending on the size, possibly halve again) on the bed of vegetables. I then added an Italian spice mixture (similar to pizza spice) to the fish and a piece of herb butter for each fish.
3. The ingredients are simply layered on top of each other, no longer stirred. It therefore makes sense to cut the ingredients into slightly thicker slices and add the carrots directly after the onions. Cover the pan and let everything simmer over a low heat for about 20 minutes.
4. We had couscous as a side dish because it is quick to prepare. But I can also imagine rice or potatoes with it.