Fish and vegetable pan

Name: Fish and vegetable pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium sized courgettes (approx. 200 g); 8 small tomatoes (about 40 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Salmon and cod fillets (approx. 75 g each); 7-10 Tbsp Juice of 1 lime; 1 (30 g) Bag of Hollandaise sauce; 125 g Butter; 7-10 Tbsp Cayenne pepper; 8 paprika-filled olives; 7-10 Tbsp Basil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium sized courgettes (approx. 200 g)
8 small tomatoes (about 40 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Salmon and cod fillets (approx. 75 g each)
7-10 Tbsp Juice of 1 lime
1 (30 g) Bag of Hollandaise sauce
125 g Butter
7-10 Tbsp Cayenne pepper
8 paprika-filled olives
7-10 Tbsp Basil

Directions

1
Clean, wash and cut the zucchini into large cubes. Wash and clean the tomatoes and carve them crosswise. Season with salt and pepper. Wash fish fillets, dab dry, season with salt and pepper.
2
Put 1 salmon and 1 cod fillet each with 2 tomatoes in an ovenproof dish. Sprinkle with about 1/2 of the lime juice. Sprinkle zucchini over it. Heat 1/8 litre water. Stir in sauce powder and bring to the boil.
3
Stir in the rest of the lime juice. Cut butter into cubes and stir into the sauce. Season with salt and cayenne pepper. Spread the sauce on the fish fillets and bake in the preheated oven (electric range: 200 °C/ gas: level 3) on the lowest rack for 8-10 minutes.
4
Cover with aluminium foil if necessary. In the meantime, cut the olives into slices. Sprinkle olives on the fish pan and garnish with basil.