Fish in Its Own Juice

1. dry the fish fillet with kitchen paper, sprinkle with a little juice of one lemon, season with salt and pepper. set aside.

2. clean leek, carrots and celery, rinse, remove peel where necessary, cut into tender strips. Rinse parsley, dry and chop finely. Blanch (scald) tomatoes with boiling hot water, skin and cut into quarters.

Grease the bottom of an ovenproof glass dish (with a lid) with one third of the butter, pour in the vegetable strips and the tomatoes, place the seasoned fish on top. Spread the remaining butter in shavings evenly over the fish fillets, sprinkle with plenty of chopped parsley, place the lid on top.

Heat gently at low temperature, the fish needs about the same time to cook as small potatoes, which taste very good with it, so 20 to 25 min.

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