Fish Gratin with Vegetables

Ingredients

• 600 g fish fillet (e.g., sea bass, stonefish, deep-sea cod)
• 5 bell peppers (red, yellow and green)
• 3 shallots
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 250 ml passata tomatoes (chunky)
• paprika powder (sweet)
• Sea salt
• Cayenne pepper
• 125 g mozzarella
• 0.5 bunch thyme

Instructions

1. 1.

   Rinse fish fillet under cold water, pat dry and cut into 4 equal pieces. Halve the bell peppers, remove seeds, wash and slice thinly.

2. 2.

   Peel and finely dice shallots and garlic. Heat olive oil in an ovenproof pan, sauté shallots, garlic and pepper strips over medium heat for about 3 minutes. Add tomatoes, stir and remove from heat.

3. 3.

   Arrange fish fillets on top of the vegetables. Season with paprika powder, sea salt and pepper. Slice mozzarella and lay on the fish. Wash thyme, shake dry, pluck leaves and sprinkle half over the dish. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20–25 minutes.

4. 4.

   Season with sea salt and pepper, then scatter remaining thyme on top.