1. soak clay pot with the lid cooled for 10-15 min, then remove.
Remove the peel from the garlic and onions. Chop garlic finely. Halve and slice onions. Clean, rinse and trim vegetables. Rinse rosemary, pluck needles and chop.
Rinse, dry and season meat.
Put onions, vegetables, rosemary and half of the garlic in the clay pot, mix and season. Place fillets on top. Put the lid on the cooking pot. Cook in unheated oven (electric oven: 200 degrees /circulating air: 175 degrees /gas: level 3) for about 1 and a quarter hours.
4. rinse lemon hot, rub dry. Grate peel, squeeze juice. Rinse parsley, chop. Mix lemon peel, parsley and rest of garlic. Melt clear soup in one eighth liter of hot water, mix in parade ice pulp and pour on after 50 minutes of cooking. Sprinkle with lemon mixture and cook until done. Season with salt, pepper and a little bit of lemon. Serve with wholemeal bread.
Preparation time: 1 1/2 hours
260 1090 33 8 12
Our tip: Zucchini are tender in taste and therefore also suitable for children.
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