Perfect way to serve the fish. Creamy and juicy and delicate! I hope you will give it a try!

I hope you enjoy!

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Music: "Dance Monster" Kevin MacLeod (incompetech.com)
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Ingredients:


4 pieces of fish (around 500 g)
1 tbs of lemon juice
1 zucchini
2 large carrots
1 red bell pepper
baby dill
300g white button mushrooms
1 leek
1 large onion
1 cup greek yogurt
1 cup milk
1 cup of grated cheese
oil for frying


Instructions:

Rinse the fish and cut into smaller pieces. Season with salt and pepper and sprinkle with the lemon juice. Cover with plastic wrap and put in the refrigerator.
Wash all of your vegetables and mushrooms.
Peal off zucchini and carrots and cut in to thin stripes.
Slice the leek into thin slices.
Cut the onion in half then slice it and separate the pieces.
Heat up couple of tbs of oil in a frying pan. Add the onion, carrots and zucchini. Season with salt and cook for about 7 minutes on medium high heat. Take off the heat and set aside.
Slice the mushrooms.
Heat up couple of tbs of oil in a frying pan. Add the mushrooms, season with salt and cook for about 5 minutes. Take off the heat and set aside.
Cut the bell pepper in thin slices.
Heat up couple of tbs of oil in a frying pan. Add the bell peppers, season with salt and cook for about 7 minutes. Take off the heat and set aside.
Spray baking dish with a non stick spray and spread half of the zucchini and carrot mixture on the bottom.
Arrange the fish on to of the vegetables.
Add cooked mushrooms and bell pepper to the remaining zucchini and carrots mixture and mix until cell combined and transfer on top of the fish.
Mix the yogurt, chopped baby dill and grated cheese together. Pour over the dish evenly.
Bake in the oven preheated to 200C/400F for 40 minutes.
Serve with mashed potatoes.
Enjoy!

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