Fish on vegetables

Name: Fish on vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g rice, salt, pepper; 150 g cleaned cabbage; 3 (30 g) cherry tomatoes; 1/2 plain lemon; 1 (30 g) gesch. Onion; 150 g lean fish fillet; 1 TEASPOON Capers (glass); 1 tablespoon (15 g) Breadcrumbs; 1/2 tsp (3 g) dill, 1/2 tsp oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g rice, salt, pepper
150 g cleaned cabbage
3 (30 g) cherry tomatoes
1/2 plain lemon
1 (30 g) gesch. Onion
150 g lean fish fillet
1 TEASPOON Capers (glass)
1 tablespoon (15 g) Breadcrumbs
1/2 tsp (3 g) dill, 1/2 tsp oil

Directions

1
Cook the rice in salt water, drain. Cut cabbage coarsely. Cook in 1/8 l salt water for about 5 minutes. Cut tomatoes in half. Cut 2 slices from the lemon, squeeze the rest. Chop onion. Sprinkle fish with lemon.
2
Fill cabbage with stock, tomatoes, onion, lemon slices and capers into an ovenproof dish. Season fish, place on top. Pour breadcrumbs, dill and oil over it. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 15 minutes.
3
Dress everything.