Summary

Ingredients

• 2 beefsteak tomato (s)
• 2 small zucchini
• 1 onion (s)
• 1 tuber fennel
• 300 g broccoli
• 750 ml vegetable stock
• 500 g fish fillet (s) (saithe)
• 250 g mozzarella (roll)
• 1 teaspoon butter for the pan
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 clove garlic, finely chopped
• 1 handful parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Cut the beefsteak tomatoes crosswise and immerse them in boiling water. Then quench with cold water, peel and core. Cut the pulp into wedges.
2. Clean and wash the vegetables. Cut the zucchini into slices, the onion into rings and the fennel into pieces. Halve the broccoli florets. Bring the vegetable stock to the boil and cook the vegetables in it for approx. 8 minutes.
3. In the meantime, pat the pollack fillet dry and cut into bite-sized pieces.
4. Remove the vegetables from the broth with a ladle and let them drain. Now put the fish in the broth and let it steep for approx. 5-7 minutes, then take it out and drain.
5. Cut the mozzarella into slices. Spread the butter on a baking dish. Now layer vegetables and fish. Then salt and pepper. Spread the finely chopped garlic clove over it and cover with mozzarella slices.
6. Bake in a preheated oven at 200 ° C until the cheese melts. Sprinkle with parsley and serve.
7. Potatoes go well with it.