Summary

Ingredients

• 2 fish fillet (s) (wild salmon fillets), approx. 15 g each
• 0.5 ½ zucchini
• 25 g tomato (s), pickled dried
• 1 teaspoon butter, cold
• 1 tablespoon breadcrumbs
• 2 cloves garlic
• 0.5 teaspoon ½ thyme, dried
• salt
• pepper
• some lemon juice
• Oil, for the mold

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Instructions

1. Preheat the oven to 200 °. Grease a baking dish with oil.
2. Rinse the fish fillets with cold water, pat dry and season with salt, pepper and lemon juice.
3. Wash the half zucchini and cut lengthways into thin slices. Put two beds out of the slices in the mold. Salt and pepper these. Place the fish fillets on top.
4. Peel and finely dice the garlic. Drain the dried tomatoes well and dice them in the same way.
5. Mix the tomatoes, garlic, breadcrumbs, thyme and butter together, add a little salt and pepper. Cover the fish fillets with the mixture.
6. Put in the oven and cook for about 15 minutes.