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🍽️ Oven Fish with Colorful Vegetables

340 kcal · 30 min · 4 servings

Ingredients

• 600 g fish fillet (e.g., sole, black poll, monkfish)
• 5 bell peppers (red, yellow and green)
• 3 shallots
• 2 garlic cloves
• 1 tbsp olive oil
• 250 ml strained tomatoes (chunky)
• paprika powder (sweet)
• sea salt
• cayenne pepper
• 125 g mozzarella
• 0.5 bunch thyme

Instructions

1. 1. Rinse the fish fillets under cold running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fillets into four equal pieces.
4. 4. Halve the bell pepper and remove the inside with the seeds.
5. 5. Wash the pepper halves and cut them into thin strips.
6. 6. Peel the shallots and the garlic.
7. 7. Dice the shallots and garlic finely.
8. 8. Heat the olive oil in an ovenproof pan.
9. 9. Sauté the shallots, garlic, and pepper strips over medium heat for about three minutes.
10. 10. Stir the tomatoes into the vegetables.
11. 11. Remove the pan from the heat.
12. 12. Place the fish pieces on top of the vegetables.
13. 13. Season the fish with paprika powder, sea salt, and pepper.
14. 14. Slice the mozzarella.
15. 15. Distribute the mozzarella slices over the fish.
16. 16. Wash the thyme and shake it dry.
17. 17. Pluck the thyme leaves from the stems.
18. 18. Sprinkle half of the thyme leaves over the dish.
19. 19. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas level 2 to 3).
20. 20. Bake the gratin in the oven for 20 to 25 minutes.
21. 21. Finally, adjust the seasoning with sea salt and pepper.
22. 22. Sprinkle the finished dish with the remaining thyme leaves.

Nutrition per serving

• kcal: 340
• Protein: 36 g · Fett/Fat: 13 g · Carbs: 19 g