Ingredients for 2 people:

2 tsp COOKandGRILL Fish Spice Mixture

1 chili pepper

1 zucchini

200g cherry tomatoes

200g brown mushrooms

1 lemon

1 onion

1 clove garlic

20g butter

2 tbsp olive oil

2 white fish fillets

Salt pepper

Preparation:

Preheat the oven to 200 C top and bottom heat.

Wash the fish and then pat dry. Then season each fillet with a teaspoon of the COOKandGRILL fish spice mixture on both sides.

Wash the zucchini and cut into strips about 5 cm long. Clean and quarter the mushrooms. Peel and finely dice the garlic and onions. Deseed the chilli and finely dice. Wash and halve the cherry tomatoes.

Heat the olive oil in a pan. Add zucchini, garlic, onions and chili and sauté over medium heat for about 2 minutes.

Squeeze the lemon juice and reserve.

Add the mushrooms and tomatoes to the rest of the vegetables in the pan and fry for another 2-3 minutes. Add half the lemon juice and season with salt and pepper.

Place the vegetables in the middle of a piece of baking paper. Drape both fish fillets on the vegetables and then put the butter on top. Fold the parchment paper into a packet, place in a casserole dish and then bake on the middle shelf for 15 minutes.

Take out of the oven and serve on plates. Drizzle the fish with some of the lemon juice to taste and then enjoy!