Fish fillet baked with zucchini and potatoes

Delicious summer dish with fish, zucchini, potatoes and tomatoes.

Ingredients

• Fillet of white fish - 700-800 g
• Young potatoes - 800 g
• Small zucchini - 3 pcs.
• Cherry tomatoes - 250 g
• Lemon - 1/2 pc.
• Garlic - 1 clove
• Fresh basil (chopped leaves) - 1 tbsp l.
• Olive oil - to taste
• Arugula - to taste (a little)
• Freshly ground black pepper - to taste
• Salt to taste

Directions

1. Peel and boil the potatoes whole for 10 minutes.
2. Cut the young zucchini crosswise into two parts, and then lengthwise, in bars.
3. Preheat oven to 210 degrees. Put the zucchini and boiled potatoes in a baking dish.
4. Drizzle with olive oil, sprinkle with freshly ground black pepper.
5. Bake potatoes with zucchini for 20-25 minutes. Then remove the mold from the oven.
6. Place the cherry tomatoes on top.
7. Cut each fish fillet in half lengthwise.
8. Put the pieces of fish fillets in the form on the vegetables. Season with salt, drizzle with olive oil.
9. Bake for another 15 minutes. Let cool slightly.
10. In a small bowl, combine chopped basil leaves, squeezed garlic, lemon juice and olive oil.
11. Scatter some arugula leaves over the surface of the finished dish and pour the prepared dressing sauce over the fish and vegetables.
12. The baked fish fillet with potatoes, zucchini and tomatoes is ready.
13. Bon Appetit!