Ingredients
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1 zucchini
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olive oil
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6 cherry tomatoes
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2 salmon steak
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2 tablespoons lemon juice
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a few fresh sprigs thyme
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salt
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pepper
Directions
This is a very versatile recipe, by which you can cook not only red varieties of fish, but also white ones – cod, haddock, zander, etc.
It is better to free the soft fillet from the bones and skin and bake only the fillet in this way.
Choose different vegetables. Our recipe has a minimal basic set, with which it always turns out delicious. You can also add sweet pepper, cut into cubes or cubes, spinach, capers. You can make a spinach pillow, and put zucchini strips on top – this way they will keep a bit of crunch, and this has its own special feature. You can also add potatoes, but I recommend boiling them until half-cooked in a jacket, so
that fish cooks very quickly, and raw potatoes, even if cut finely, may not have time to become soft.
Steps
|
1
Done
10 min
|
preparation1. Grate the zucchini along the long side on a grater for Korean carrots or cut into cubes of about 1 cm. Cut the cherry tomatoes in half. |
|
2
Done
15 min
|
cooking1. Place the zucchini on each sheet of parchment, make a hole in the center so that it looks like a nest, put a steak in the hole. Arrange cherry tomatoes around. Salt, pepper, sprinkle with zest, sprinkle with lime or lemon juice. |
