Baked Fish Fillets with Vegetables and Breadcrumbs

Ingredients

• 4 white fish fillets (ready to cook, skinless, e.g., pangasius)
• Salt
• black pepper (freshly ground)
• lime juice
• 150 g feta cheese
• 250 g plain yogurt
• 2 large tomatoes
• 1 Zucchini
• 4 Basil stems
• olive oil
• 6 tbsp breadcrumbs
• 2 tsp thyme

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

2. 2.

   Wash the fish, pat dry, season with salt and pepper, and drizzle with a little lime juice. Dice the feta, crush it with a fork, and mix with the yogurt; season with salt, pepper, and lime juice. Wash the tomatoes, remove stems, and slice thinly. Wash and trim the zucchini, then cut into very thin slices or shave them. Rinse the basil, shake dry, and pluck the leaves.

3. 3.

   Arrange 3 overlapping zucchini slices side by side on a parchment‑lined baking sheet and cover with tomato slices. Lightly salt, pepper, drizzle with olive oil, and spread half of the yogurt sauce over them. Add some basil leaves and place one fish fillet on each. Cover with the remaining sauce.

4. 4.

   Mix the breadcrumbs with enough oil to form a crumbly mixture. Sprinkle this with some thyme leaves onto the fish fillets and bake in the preheated oven for 15–20 minutes until golden brown. Remove, plate on warmed dishes, and serve. Offer black olives on the side if desired.