Summary

Ingredients

• 2 fish fillet (s) (pangasius fillets)
• 1 eggplant (s)
• 2 small zucchini
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 medium onion (s)
• 1 clove garlic
• 1 lemon (s), untreated
• 4 sprigs lemon thyme or regular thyme
• 4 sprigs rosemary
• 1 bunch oregano
• 1 bunch parsley
• salt and pepper
• nutmeg
• sugar
• 100 ml vegetable stock (organic or homemade)
• 4 tablespoon tomato paste

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Instructions

1. For the ratatouille, cut the vegetables, onion and garlic into small cubes. Fry the vegetables (important!) Separately, each with a little onion and garlic, in plenty of olive oil. Do not put too much in the pan at once, otherwise the whole thing will boil instead of frying. When frying the vegetables, season with salt, pepper and a little sugar. Put the fried vegetables in a bowl.
2. Pour the vegetable stock into the pan and mix with the tomato paste. Season with salt and pepper and pour over the vegetables. Mix everything together and season with the spices and chopped herbs (except lemon thyme and rosemary).
3. Halve the pangasius fillets, season with salt and pepper. Rub the zest of the lemon. Now spread out 2 sheets of baking paper and apply the ratatouille the size of the fish pieces and approx. 1.5-2 cm thick and place the fish on top. Sprinkle with the lemon peel, place a sprig of rosemary and lemon thyme on top and drizzle lightly with olive oil.
4. Fold the sheets of parchment paper together on 2 sides and tie at the ends with cooking twine like candy. Put in the oven at 180 ° C for approx. 20 minutes. Serve the parcels on the plate.
5. In slightly smaller portions, it is great as an intermediate course. Serve with a delicious white wine.