Fish casserole with peppers and broccoli
easy
60 mins
60 mins
Ingredients
- 500 g Redfish fillets
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1 (approx. 400 g) red and yellow pepper
- 350 g Broccoli
- 250 g Tomatoes
- 1 medium onion
- 2 TABLESPOONS Olive oil
- 1/8 l Vegetable broth (instant)
- 1 package (200 g) strained tomatoes
- 7-10 Tbsp Pepper
- 1 TEASPOON dried thyme
- 15 g Butter or margarine
- 30 g grated medieval Gouda cheese
- 125 g Long grain rice
- 7-10 Tbsp fresh thyme
Directions
- 1
Wash the fish fillet, dab dry and cut into 4 pieces. Sprinkle fillets with lemon juice, salt lightly, cover and put in a cool place. Clean, wash and drain the peppers and broccoli.
- 2
Roughly dice the peppers, divide the broccoli into florets. Wash and slice the tomatoes. Peel and chop onion. Heat olive oil in a pan and fry the onion in it until transparent. Add paprika, fry lightly and deglaze with stock and tomato sauce.
- 3
Season with salt, pepper and thyme and simmer for 4-5 minutes. Put broccoli in boiling salted water and cook for about 5 minutes as well. Put broccoli on a sieve and drain. Heat the fat in a pan and fry the fillets briefly on both sides.
- 4
Season with pepper and remove from the pan. Place the fish, broccoli and tomatoes in an ovenproof dish and spread the paprika-tomato mixture on top. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
- 5
In the meantime, put rice in 300 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. Add rice garnished with thyme.
Nutrition Facts
400 kcal
33 g
15 g
32 g
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