Pork Fisherman on a Bed of Vegetables with Feta Cheese

Preheat the oven to 200 degrees.

Heat olive oil in a heavy frying pan. Sauté the onion strips first, then the spring onion pieces. Transfer both into a bowl. In the frying pan, add more olive oil and sauté the bell pepper and zucchini pieces. Add thyme, season with salt and season with pepper. Add the tomato quarters, turn them briefly to the other side and transfer them to the dish. Put the dish in the oven (middle shelf) and after 20 minutes pour the white wine. Season the fillet heartily with salt and season with pepper. Fry it in olive oil on all sides. Remove the puree from the heat after 40 min, season the vegetables with salt, pepper and juice of a lemon, then put the meat on the vegetables. Boil the gravy with a little wine or water and pour it over the meat. Put the sliced feta cheese on the meat and vegetables and season again with pepper. Put everything back into the stove for 20 minutes. If necessary, turn the heat up again briefly to 220-250 °C so that the cheese browns a little.

Serve with baguette or pita bread.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just right for a light meal!

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