Plaice Fillet with Mediterranean Fennel Vegetables

For the plaice fillet with Mediterranean fennel vegetables, first prepare the vegetables. For the vegetables, pour 1 tablespoon of olive oil into a pan, heat over medium heat.

Then add the shallots, the fennel cut into fine strips and the diced zucchini, salt and sauté for several minutes while stirring. Heat the oven to 200 °C top and bottom heat.

Brush an ovenproof dish with a little olive oil and pour in the fennel vegetables. Cut the tomatoes into quarters, place them on top of the vegetables and garnish with the black olives.

Season with gomasio and tarragon, put in the oven for about 15 minutes and finish cooking. In the meantime, brush the plaice fillets with lemon juice, add salt.

Lightly flour one side and fry in a little olive oil until crispy. Arrange the finished vegetables with quinoa and the fish.

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