Summary

Ingredients

• 8 fish fillet (s) (plaice fillet)
• 2 m. Eggplant (s)
• 2 medium bell pepper (s), red
• 2 zucchini
• liter ⅛ vegetable stock
• 2 tablespoon pesto
• 50 g parmesan cheese
• 4 tablespoon chives, parsley, thyme, marjoram
• 1 large onion (s), blue vegetable onion
• 1 lemon (s)
• salt and pepper
• 1 clove garlic

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Instructions

1. Rinse the plaice fillet under cold water. Pat dry. Marinate with salt, pepper and lemon juice.
2. Now cut the eggplant, bell pepper and zucchini into small cubes, cut the onion into thin rings and finely chop the garlic. Put olive oil in a high pan, sauté the onion and garlic, add the remaining vegetables and sauté for 2-3 minutes. Then deglaze with the vegetable stock and simmer for another 5-7 minutes. Just before the end of the cooking time, stir in the finely chopped herbs. Season to taste with salt and pepper. Put the vegetables in a greased baking dish. Now brush the plaice fillet with pesto (freshly made yourself or from the jar), roll up and place with the open side down on the vegetables. Brush the plaice rolls with pesto again, sprinkle with parmesan and bake at 200 ° for about 30 minutes.