Juicy tender fish, slightly crunchy zucchini and golden cheese crust - this is our healthy zucchini recipe with perch fillet, zucchini and tomatoes. The preparation of fish will take a few minutes, so this dish will be an excellent option for a light summer dinner.
Ingredients
- perch: 300 g (fillet)
- zucchini: 150 g
- tomatoes: 200 g
- cheese: 50 g
- basil: 100 pinch (dried)
- olive oil: 1 Tbsp
- black pepper: 1 pinch
- salt: 1 pinch
Metric Conversion
Stages of cooking
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Turn on the oven to warm up to 220 degrees. Wash and dry the perch fillet with a paper towel and season with basil, salt and ground black pepper to taste.
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Prepare vegetables: wash tomatoes and zucchini and cut into thin rings.
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Grease the baking dish with oil and put the perch fillet in it skin down. Spread sliced tomatoes and zucchini on top. Sprinkle with grated cheese (it is better to take Edam or Cheddar).
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Bake in the oven for about 15 minutes until melted cheese and golden brown.
