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🍽️ Baked fish with zucchini, tomato and yogurt crunch

446 kcal · 30 min · 4 servings

Baked fish with zucchini, tomato and yogurt crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Rinse the fish fillets under running water and pat them dry with a kitchen towel.
  3. 3. Season the fish with salt, pepper and a squeeze of lime juice.
  4. 4. Dice the feta cheese into small cubes and mash the cubes with a fork into a coarse mass.
  5. 5. Stir the feta mixture into the yogurt.
  6. 6. Adjust the yogurt-feta mixture to taste with salt, pepper and lime juice.
  7. 7. Wash the tomatoes and remove the hard stem area.
  8. 8. Slice the tomatoes into thin slices.
  9. 9. Wash the zucchini and slice it lengthwise into paper-thin slices or shave it thinly.
  10. 10. Rinse the basil, shake it dry and pluck the leaves from the stems.
  11. 11. Place three zucchini slices slightly overlapping next to each other on a baking tray lined with baking paper.
  12. 12. Cover the zucchini with the tomato slices.
  13. 13. Season the vegetables with a pinch of salt and pepper.
  14. 14. Drizzle some olive oil over the vegetables.
  15. 15. Spread half of the yogurt-feta sauce over the vegetables.
  16. 16. Sprinkle a few basil leaves over the sauce.
  17. 17. Place one fish fillet on the prepared base.
  18. 18. Cover the fish fillets with the remaining yogurt sauce.
  19. 19. Mix the breadcrumbs with oil until a moist, crumbly mass forms.
  20. 20. Take some thyme leaves from the stems and mix them with the breadcrumbs.
  21. 21. Distribute the breadcrumb mixture evenly over the fish fillets.
  22. 22. Place the tray in the preheated oven and bake the dishes golden brown for 15 to 20 minutes.
  23. 23. Remove the tray from the oven.
  24. 24. Serve the dishes on pre-warmed plates.
  25. 25. Serve black olives on the side if desired.

Nutrition per serving