Fish of the Sun with Vegetables by @louloukitchen_

57 min

3 servings

🐟

4

Maigre fillets

🥔

300 g

Potatoes

🥒

2

Zucchini

🍅

300 g

Cherry tomatoes

🌿

6 g

Chives

🧅

150 g

Onion

🫒

60 ml

Olive oil

🍯

15 ml

Honey

🫙

Zaatar

🫙

2 g

Sumac

🧂

3 g

Smoked salt

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Slice
    • potatoes
    • green zucchini
    • Onion

    Thinly slice the 2 potatoes, 1 green zucchini, 1 yellow zucchini, and 1 onion using a mandoline slicer or chef's knife.

  3. Combine
    • olive oil
    • za'atar

    Combine 3 tbsp olive oil, 1 tbsp honey, 1 tsp za'atar, 1 tsp sumac, and 1/2 tsp smoked salt in a small bowl.

  4. Place
    • potatoes
    • green zucchini
    • Cherry tomatoes

    Place the sliced vegetables and 3 sprigs cherry tomatoes on the vine in the large baking dish.

  5. Pour
    • olive oil
    • za'atar
    • Potatoes

    Pour the prepared marinade over the vegetables and toss until evenly coated.

  6. Roast
    • potatoes
    • green zucchini
    • Cherry tomatoes

    Roast the vegetables for 30 min at 200°C / 400°F, until the potatoes are nearly tender and the tomatoes begin to caramelize.

  7. Drizzle
    • meagre fillets
    • olive oil
    • Potatoes

    Nestle the 4 meagre fillets among the roasted vegetables and drizzle them with the remaining 1 tbsp olive oil.

  8. Bake
    • meagre fillets

    Bake for 12 min at 200°C / 400°F, until the fish is opaque and flakes easily with a fork.

  9. Serve
    • chives

    Scatter 2 tbsp chopped chives over the dish and serve immediately.

Fish of the Sun with Vegetables by @louloukitchen_

57 min

3 servings

🐟

4

Maigre fillets

🥔

300 g

Potatoes

🥒

2

Zucchini

🍅

300 g

Cherry tomatoes

🌿

6 g

Chives

🧅

150 g

Onion

🫒

60 ml

Olive oil

🍯

15 ml

Honey

🫙

Zaatar

🫙

2 g

Sumac

🧂

3 g

Smoked salt

Preparation Steps

  1. Step 1/9

    Preheat the oven to 200°C / 400°F.

  2. Step 2/9

    Thinly slice the 2 potatoes, 1 green zucchini, 1 yellow zucchini, and 1 onion using a mandoline slicer or chef's knife.

    🥔potatoes
    🥒green zucchini
    🥒yellow zucchini
    🧅onion
    🔪mandoline slicer
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Combine 3 tbsp olive oil, 1 tbsp honey, 1 tsp za'atar, 1 tsp sumac, and 1/2 tsp smoked salt in a small bowl.

    🫒olive oil
    🍯honey
    🫙za'atar
    🫙sumac
    🧂smoked salt
    🥣small bowl
    🥄whisk

  4. Step 4/9

    Place the sliced vegetables and 3 sprigs cherry tomatoes on the vine in the large baking dish.

    🥔potatoes
    🥒green zucchini
    🥒yellow zucchini
    🧅onion
    🍅cherry tomatoes on the vine
    🍳large baking dish

  5. Step 5/9

    Pour the prepared marinade over the vegetables and toss until evenly coated.

    🫒olive oil
    🍯honey
    🫙za'atar
    🫙sumac
    🧂smoked salt
    🍳large baking dish
    🥄spatula

  6. Step 6/9

    Roast the vegetables for 30 min at 200°C / 400°F, until the potatoes are nearly tender and the tomatoes begin to caramelize.

    🥔potatoes
    🥒green zucchini
    🥒yellow zucchini
    🧅onion
    🍅cherry tomatoes on the vine
    🍳large baking dish

  7. Step 7/9

    Nestle the 4 meagre fillets among the roasted vegetables and drizzle them with the remaining 1 tbsp olive oil.

    🐟meagre fillets
    🫒olive oil
    🍳large baking dish

  8. Step 8/9

    Bake for 12 min at 200°C / 400°F, until the fish is opaque and flakes easily with a fork.

    🐟meagre fillets
    🍳large baking dish

  9. Step 9/9

    Scatter 2 tbsp chopped chives over the dish and serve immediately.

    🌿chives
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Herbs, Oils, Sweeteners, Spices, Seasonings

Ingredients

Maigre fillets, Potatoes, Zucchini, Cherry tomatoes, Chives, Onion, Olive oil, Honey, Zaatar, Sumac, Smoked salt

Notes

Maigre fillets (or bar or cod fillets), Zucchini (green and white zucchini), Cherry tomatoes (on the branch), Onion (amount not given), Olive oil (for the marinade and a drizzle over the fish), Sumac (or paprika)

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Gluten-free, Dairy-free, Mediterranean diet

Calories

430 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 35g, Fat: 18g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 1050mg, Phosphorus: 400mg, Selenium: 49mcg, Sodium: 510mg, Iron: 2.4mg

Vitamins

Vitamin C: 41mg, Vitamin B12: 2.4mcg, Vitamin D: 5mcg, Vitamin B6: 0.8mg, Vitamin A: 170mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

42 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mandoline slicer, chef's knife, cutting board, large mixing bowl, small bowl, whisk, large baking dish, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean, Middle Eastern

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Roasted, Caramelized, Soft

Flavors

Savory, Lemony, Sweet, Smoky, Herbal, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fish at room temperature longer than 2 hours), fridge : 2 days (Cool promptly,Store in an airtight container at 4°C / 40°F or below,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze after cooling,Thaw overnight in the refrigerator)