Fish fillet with herb-vegetable crust from the oven (diabetics)

Name: Fish fillet with herb-vegetable crust from the oven (diabetics)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 60 g cleaned tomato; 100 g cleaned zucchini; 100 g cleaned pepper; 100 g grated aubergine; 150 g Redfish fillet; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 teaspoons (15 g) Oil; 7-10 Tbsp parsley, dill and thyme; 1 tablespoon (10 g) Breadcrumbs; 1 TEASPOON grated parmesan cheese; 1 washer (30 g) Toast; 7-10 Tbsp Lemon wedges and herbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

60 g cleaned tomato
100 g cleaned zucchini
100 g cleaned pepper
100 g grated aubergine
150 g Redfish fillet
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 teaspoons (15 g) Oil
7-10 Tbsp parsley, dill and thyme
1 tablespoon (10 g) Breadcrumbs
1 TEASPOON grated parmesan cheese
1 washer (30 g) Toast
7-10 Tbsp Lemon wedges and herbs

Directions

1
Cut tomato and zucchini into thicker slices. Cut the pepper and eggplant into large pieces. Wash the fish and pat dry. Sprinkle with lemon juice and season with salt and pepper.
2
Heat 1 teaspoon of oil in a coated frying pan. Brown the fish on both sides and place in an ovenproof dish. Clean the pan. Heat 1 teaspoon of oil in it. Fry the peppers, zucchini and eggplant for about 5 minutes.
3
Season with salt and pepper. Place tomato slices and vegetables on the fish. Wash the herbs and chop finely. Mix breadcrumbs, parmesan, remaining oil and herbs and spread on the vegetables. Cook in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for about 10 minutes.
4
Garnish as desired with lemon and herbs. Toast the toast bread and add to it.