Fish fillet on French vegetables

Name: Fish fillet on French vegetables
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 yellow and red pepper; 2 stalks of celery; 1 Onion; 1 Garlic clove; 2 Tomatoes; 2-3 stem(s) Thyme; 1 TEASPOON Olive oil; 2 TABLESPOONS black olives with stone (e.g. Kalamata); 1⁄2 Tsp Vegetable broth (instant); 7-10 Tbsp salt, pepper; 1-2 TEASPOONS Lemon juice; 500 g F

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 yellow and red pepper
2 stalks of celery
1 Onion
1 Garlic clove
2 Tomatoes
2-3 stem(s) Thyme
1 TEASPOON Olive oil
2 TABLESPOONS black olives with stone (e.g. Kalamata)
1⁄2 Tsp Vegetable broth (instant)
7-10 Tbsp salt, pepper
1-2 TEASPOONS Lemon juice
500 g F

Directions

1
Clean, wash and chop the pepper and celery. Peel onion and garlic. Cut onion into thin slices, chop garlic. Wash and chop the tomatoes. Wash thyme, dab dry, remove leaves.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat oil in a pan. Sauté peppers, celery and onion for approx. 3 minutes. Fry tomatoes, garlic and olives for another 1-2 minutes.
3
Add 100 ml of water, broth and thyme. Simmer for about 3 minutes. Season to taste with salt, pepper and lemon juice and place in an ovenproof dish.
4
Rinse fish, pat dry, divide into 4 pieces and season with salt and pepper. Place on the vegetables. Cook in a hot oven for about 20 minutes. Baguette tastes good with it.