Quick and easy: A spiced olive oil-butter-mix and your oven do the work for you!
This is a convenient little recipe requiring no effort. While everything is sweating in the oven, I am free to deal with other things: pour a glass of wine, chat with invited friends, set the table. Or just hang up the laundry when I'm alone. It is suitable as a dinner for one or two eaters, as well as for guests, it can be multiplied easily. Fish and vegetables should always be prepared in a form with a high rim. Larger quantities would not be adequately moisted in the fat on a baking sheet and would end up dry instead of juicy.
I find the smell of curry powder warmed in melting butter incomparably appetizing. But the recipe is flexible and changeable: If you don't like curry, take your favorite spice instead. Cut the zucchini into not too thin slices because they cook quickly and should still have a little bite. —Margot Henriette
- Prep time 20 minutes
- Cook time 25 minutes
- Serves 2
salmon fillets, each 200 to a maximum of 250 gram (or other firm, flaky fish)
clove of garlic, halved
large or 2 smaller zucchini - halved lengthways and cut into slices
spring onion, cut into small rings, white and green parts separated
Juice of half a lemon (optional)
Some dill for serving (if on hand)
- Preheat the oven to 180 degrees / 160 circulating air
- Rub bottom and sides of the baking dish with the garlic.
- Put zucchini slices, fish and white parts of the spring onion in the dish. Salt and pepper lightly.
- Melt the butter in oil in a small saucepan over mild heat, add the curry powder and mix well. Pour curry-butter over fish and vegetables in the baking dish.
- Cook for 25 to 30 minutes. Then let rest for a few minutes. Drizzle with lemon juice and sprinkle the green spring onion rings over it an dill, if used. Enjoy!