Fish casserole with crumb crust

Name: Fish casserole with crumb crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Tomatoes; 500 g Courgette; 1-2 Garlic cloves; 250 g Onions; 1-2 Branches of rosemary; 3-4 Stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Cod fillet; 2 TABLESPOONS Lemon juice; 100 g Fresh cream; 4-5 Tbsp Butter; 3 TABLESPOONS Breadcrumbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Tomatoes
500 g Courgette
1-2 Garlic cloves
250 g Onions
1-2 Branches of rosemary
3-4 Stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Cod fillet
2 TABLESPOONS Lemon juice
100 g Fresh cream
4-5 Tbsp Butter
3 TABLESPOONS Breadcrumbs

Directions

1
Clean, wash and chop the tomatoes and zucchini. Peel garlic and onions. Chop garlic finely. Chop the onions coarsely. Wash herbs and chop coarsely
2
Fry the onions and zucchini in hot oil for 3-4 minutes. Fry the tomatoes, garlic and herbs for about 2 minutes. Season with salt and pepper. Put into a large casserole dish
3
Wash the fish fillet, dab dry and cut into 4 pieces. Sprinkle with lemon juice. Season with salt and pepper. Place on the vegetables. Spread crème fraiche on top
4
Heat butter. Fry the breadcrumbs in it while stirring. Spread the crumbly butter over the fish. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 25 minutes. Delicious with baguette