Baked Fish Fillets with Vegetables

A simple fish recipe that will delight lovers of healthy food and quick meals. A great idea for a light lunch or dinner, paired with a glass of good white wine.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Eggplant, raw

  • 1 piece Small pumpkins

  • 2 piece Bell pepper, red, fresh

  • 1 piece Caraway, fresh

  • 4 spoon Oil, olive

  • 2 twigs Thyme, fresh

  • 1 twig Rosemary, fresh

  • 4 pieces Fish, sea bass

  • 1 piece Lemon, fresh, without shell

Steps

  1. Preheat the oven to 180 degrees Celsius. Rinse the fish fillets under running water and dry them well with paper towels. Thoroughly clean the vegetables, wash them, and cut them into roughly equal-sized pieces. Pluck the leaves from the thyme and rosemary sprigs and chop them finely.

  2. Place a baking dish on the stove and pour in about two tablespoons of oil. Add the chopped vegetables and quickly sauté them while stirring. Season the vegetables with salt, pepper, and half of the chopped herbs.

  3. Lightly season the fish fillets on both sides with salt and brush them with the remaining oil. Place them on top of the sautéed vegetables, with the skin side facing up. Sprinkle the remaining chopped herbs over the fillets and vegetables. Place the baking dish in the preheated oven for 15 minutes.

  4. Drizzle the baked fillets with lemon juice. Serve them on plates along with the roasted vegetables. Offer bread or toasted tortillas on the side.

Nutrition Information (Per 100g)

  • Calories: 85.78 kcal
  • Fat: 3.24 g
    • Saturated Fat: 0.27 g
  • Carbohydrates: 2.23 g
    • Sugars: 0.74 g
  • Protein: 10.61 g
  • Fiber: 0.85 g