1. fish fillets rinse, dry, place in an ovenproof dish. Rinse and dry rosemary and thyme. Pluck off leaves, chop to taste.
chop. Peel garlic, chop finely. Mix garlic, kitchen herbs, juice of one lemon, oil and pepper. Pour over the fish fillets. Cover and let stand for about half an hour.
2. rinse mussels thoroughly, drain, discard opened mussels. Cut olives from the stone. If you like, use an olive pitter to do this. Drain and chop tomatoes. Rinse parsley, dry and chop finely. Mix olives, capers and tomatoes. 3.
Season fish with salt. Evenly distribute mussels between fish fillets. Pour caper-olive mixture on top. Sprinkle with parsley. Cover everything with aluminum foil. Cook in the heated oven on the middle shelf at 200 °C for about 20 minutes.
Serve with fresh white bread and a mixed leaf salad.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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