Steamed Rockfish with Vegetables

Ingredients

• 2 carrots
• 1 Shallot
• 4 Garlic cloves
• 2 Tomatoes
• 150 g small zucchini (1 small zucchini)
• 4 tbsp olive oil
• 2 sprigs parsley
• 2 lemons (one organic)
• 720 g rockfish fillets (4 fillets)
• Sea salt
• black pepper
• parchment paper

Instructions

1. 1.

   Wash, peel or trim the vegetables. Dice carrots finely, mince shallot and garlic. Halve tomatoes, remove seeds, dice. Cube zucchini.

2. 2.

   Heat oil in a pan. Sauté carrots, shallot, garlic and zucchini over medium heat for 2 minutes, then add tomatoes.

3. 3.

   Wash parsley, shake dry and chop leaves. Rinse organic lemon under hot water, pat dry and slice; squeeze juice from second lemon.

4. 4.

   Add lemon juice and parsley to the vegetables.

5. 5.

   Rinse fillets under cold water, pat dry, season with salt and pepper. Place each fillet on a large piece of parchment paper and twist the ends like a candy wrapper.

6. 6.

   Distribute vegetable mixture over the fish parcels, top with lemon slices and place on a baking tray. Bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) for 20–25 minutes.