Fine plaice fillet casserole with zucchini

Name: Fine plaice fillet casserole with zucchini
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 400 g Plaice fillets; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 small onion; 1 small clove of garlic; 600 g Courgette; 2 TABLESPOONS Oil; 1 package (40 g) Fix for zucchini pan Toscana; 7-10 Tbsp Pepper; 2 TABLESPOONS grated parmesan cheese; 1 TABLESPOON Breadcrumbs; 20 g Butter or margarine; 7-10 Tbsp fresh thyme; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

400 g Plaice fillets
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 small onion
1 small clove of garlic
600 g Courgette
2 TABLESPOONS Oil
1 package (40 g) Fix for zucchini pan Toscana
7-10 Tbsp Pepper
2 TABLESPOONS grated parmesan cheese
1 TABLESPOON Breadcrumbs
20 g Butter or margarine
7-10 Tbsp fresh thyme
7-10 Tbsp Grease

Directions

1
Wash the plaice fillets, dab dry, sprinkle with lemon juice and season with salt. Leave to stand. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press.
2
Clean and wash the zucchini, cut them in half lengthwise and cut into thick slices. Heat oil in a pan and braise the zucchini in it. Add onions and garlic and fry. Pour on 200 ml water, stir in Zucchini-Fix and boil up again briefly.
3
Season to taste with salt and pepper. Put the plaice fillets in a greased baking dish and spread the courgette vegetables over them. Mix parmesan and breadcrumbs and sprinkle over the casserole. Spread the fat in flakes on top.
4
Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 20-30 minutes. Serve sprinkled with fresh thyme as desired. Serve with rice or fresh baguette.