Fish fillet à la Provence

Name: Fish fillet à la Provence
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g baby potatoes; 7-10 Tbsp salt, white pepper; 150 g Fish fillet ( to the B.; 7-10 Tbsp cod or redfish); 1 TABLESPOON Lemon juice; 1 (60 g) small tomato; 250 g Vegetables ( for B. Zucchini, red; 7-10 Tbsp pepper, aubergine); 1-2 stem(s) fresh thyme; 1 tsp (5 g) Olive oil; 2 tl (10 g) grated; 7-10 Tbsp Parmesan cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g baby potatoes
7-10 Tbsp salt, white pepper
150 g Fish fillet ( to the B.
7-10 Tbsp cod or redfish)
1 TABLESPOON Lemon juice
1 (60 g) small tomato
250 g Vegetables ( for B. Zucchini, red
7-10 Tbsp pepper, aubergine)
1-2 stem(s) fresh thyme
1 tsp (5 g) Olive oil
2 tl (10 g) grated
7-10 Tbsp Parmesan cheese

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Wash the fish, dab dry and sprinkle with lemon juice. Clean and wash the vegetables. Cut tomato and zucchini into slices, peppers and eggplant into large pieces. Wash thyme, dab off
3
Season fish. Fry in a coated pan in hot oil for about 3 minutes on each side. Take out and if necessary put into an ovenproof dish
4
Sauté the vegetables in the frying fat. Add thyme and continue to steam for about 5 minutes. Spread the vegetables over the fish and sprinkle cheese over it. If necessary, bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes until golden brown. Drain the potatoes and serve with the fish
5
Delicious with pasta, for example: Stew vegetable scraps the next day with strained tomatoes