Pollack Fillet Provencal Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 bell peppers, red or yellow
- 400 g zucchini, (pitted, weihed)
- 3 shallot (s)
- 1 clove garlic
- 1 lemon (s), untreated
- 2 sprigs rosemary, fresher
- 600 g fish fillet (s) (saithe fillets cod, redfish )
- salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the peppers and cut the seeds into pieces. Halve the courgette lengthways and cut into slices that are not too thin (first cut large courgettes into eighths lengthways), coarsely chop the onions and garlic. Fry everything together at a high temperature for about 4 minutes and place in a greased, flat baking dish, season with salt and pepper.
- Cut the lemon into thick slices and the rosemary sprigs into pieces. Fry both briefly in the pan. Place sprigs of rosemary on top of the vegetables.
- Then come the washed and dabbed dry fish fillets, which are salted, covered with lemon wedges and sprinkled with coarse pepper.
- Drizzle a little more oil over the fish and then cook at 200 ° C (convection 180 ° C) for about 30 minutes.
- Rice, potatoes or simply white bread go well with this.
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