Cut carrots, mushrooms, zucchini and potatoes into very thin slices. Cut spring onions into thin rings. Dice tomatoes, chop kitchen herbs, coarsely crush spices. Mix everything together.
Cut four large pieces of aluminum foil. Place one sole on each piece of foil, evenly distribute vegetable mixture on top, season with salt and season with pepper. Place the sliced lemons on top. Close the aluminum foil very tightly and cook in the oven at 220 °C for 30 minutes.
This dish can also be cooked with other fish fillets. Depending on what is available, redfish, monkfish and all types with firm meat are suitable.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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