Lengfish fillet au gratin on zucchini strips
easy
50 mins
50 mins
Ingredients
- 300 g Lengfish fillets
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Salt
- 500 g Zucchini (approx. 2 pieces)
- 1 small clove of garlic
- 1 TABLESPOON Olive oil
- 150 g Tomatoes
- 7-10 Tbsp Pepper
- 1 Basil stalk
- 2 stem(s) Dill
- 1/3 collar Chives
- 25 g grated Gouda cheese (30 % fat in dry matter)
- 1 TABLESPOON Breadcrumbs
- 2 Lemon slices for
- 7-10 Tbsp Garnish
Directions
- 1
Wash ling fish fillets, dab dry and cut into 4 equal pieces. Sprinkle fish with lemon juice. Salt and leave to stand. Clean and wash the zucchini and cut them lengthwise into thin slices with a peeler. Blanch in boiling salted water for 1-2 minutes. Drain on a sieve. Peel garlic and press it through a garlic press or chop it finely. Mix olive oil and garlic and add to the zucchini. Pour into an ovenproof dish. Place the fish fillet on the zucchini. Wash the tomatoes, dab dry, cut into slices and place on the fish fillets. Sprinkle with salt and pepper. Wash the herbs and dab dry. Chop the basil and dill, except for something to garnish, and cut the chives into fine rolls. Mix cheese, breadcrumbs and herbs and sprinkle over the tomatoes. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 20-30 minutes. Serve garnished with dill and lemon. Serve with fresh baguette or rice
- 2
Preparation time approx. 50 minutes
- 3
Lemon squeezer: Pot
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