Summary

Ingredients

• 1 bunch spring onion (s)
• 1 eggplant (s)
• 1 zucchini
• 1 tablespoon olive oil
• salt
• 2 tablespoon wine, white
• 4 tomato (s)
• 1 tablespoon tomato paste
• Salt and pepper, salt
• Thyme, oregano, rosemary, basil,
• 4 fish fillet (s), (pikeperch fillets)
• 8 tablespoon olive oil
• 1 cup breadcrumbs
• 50 g parmesan or pecorino cheese
• 50 g olives, black, without stone
• possibly herbs
• pepper

Print Recipe Pin Recipe

Instructions

1. First cut the spring onions into rings, dice the aubergine and zucchini.
2. Heat the oil in a pan and fry the vegetables in it.
3. Salt a little and let simmer for about 5 minutes, stirring occasionally.
4. Meanwhile, dice the tomatoes.
5. Deglaze the vegetables with the white wine, mix in the tomatoes and tomato paste. Let simmer for about 2 minutes, then season with the herbs, salt and pepper.
6. Pour into a greased casserole dish and place the fish fillets (if with skin, skin up!)
7. Meanwhile preheat the oven to 200 ° C top / bottom heat.
8. Now add the olive oil to the roast stock of the vegetables and mix in the breadcrumbs.
9. Grate the pecorino or parmesan, chop the olives, mix in both. Season with herbs and pepper.
10. Bake in the preheated oven for about 30-40 minutes (depending on the thickness of the fish fillets).
11. The crust should turn golden brown!
12. Best served with rice.