Fish with Eggplant, Tomato and Zucchini
by Editorial Staff
Sea fish with vegetables is a good dish for an evening menu. The products are baked in the oven, it turns out very tasty and aromatic thanks to lemon and fennel.
Cook: 50 minutes
Servings: 4
Ingredients
- White fish fillet (skinless), cut into pieces – 700 g
- Olive oil – 2 tbsp
- Fennel seeds (grind in a mortar) – 1 teaspoon
- Zest of 1 lemon, finely grated
- Salt (sea)
- Ground black pepper
- Zucchini, cut into thick circles or slices – 4 pcs.
- Eggplant, cut into pieces – 2 pcs.
- Cherry tomatoes – 12 pcs.
- Dill greens, finely chopped
- Lemon wedges
Directions
- Preheat oven to 200 degrees. Toss the fish chunks with half the oil, half the fennel seeds, and half the lemon zest. Season with salt and pepper, cover, and leave to marinate.
- Toss the zucchini and eggplant well in a roasting pan (or another oven dish) with the remaining oil, fennel, and zest. Season with salt and pepper and cook vegetables in the oven for 20 minutes.
- Add fish and tomatoes. Bake until fish is tender (15-20 minutes). Sprinkle dill over the dish and serve with lemon wedges.
Enjoy your meal!
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