Fish Gratin with Broccoli, Zucchini, Pesto and Mozzarella

Ingredients

• 1 handful basil (5 g)
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp Almonds (30 g)
• 1 broccoli (500 g)
• 1 Zucchini
• 0.5 Red Onion
• 150 ml Vegetable broth
• Salt
• dried Marjoram
• 300 g Fish fillet (e.g., cod or pollock)
• 125 g Mozzarella (45% fat in solids)

Instructions

1. 1.

   Wash and dry the basil for the pesto. Blend basil, 3 tbsp oil, lemon juice, and almonds finely.

2. 2.

   Clean and wash broccoli and zucchini. Cut broccoli into small florets and finely chop the stem. Halve zucchini lengthwise and slice into rounds. Peel onion and cut into thin slivers.

3. 3.

   Heat remaining oil in an oven‑proof pan. Sauté broccoli, zucchini, and onion for 3 minutes over medium heat. Add broth and simmer for another 5 minutes. Season with salt and marjoram.

4. 4.

   Pat fish fillet dry, pat it, slice into strips, place on the vegetables, and spread pesto over them. Slice mozzarella into rounds, lay on top, and bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes until golden.