Paprika fish casserole

Name: Paprika fish casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Peppers (e.g. green, yellow and red); 1 medium onion; 2 TABLESPOONS oil, salt, white pepper; 1 TEASPOON dried thyme; 600 g Fish fillet (e.g. redfish or cod); 2-3 TABLESPOONS Lemon juice; 200 g Sour cream or crème fraîche; 8 TABLESPOONS Milk; 1 TEASPOON Sweet peppers; 7-10 Tbsp Grease; 7-10 Tbsp Thyme

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Peppers (e.g. green, yellow and red)
1 medium onion
2 TABLESPOONS oil, salt, white pepper
1 TEASPOON dried thyme
600 g Fish fillet (e.g. redfish or cod)
2-3 TABLESPOONS Lemon juice
200 g Sour cream or crème fraîche
8 TABLESPOONS Milk
1 TEASPOON Sweet peppers
7-10 Tbsp Grease
7-10 Tbsp Thyme

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Clean, wash and cut the peppers into large pieces. Peel and chop onion. Fry both in hot oil, turning frequently for approx. 5 minutes. Season with salt, pepper and thyme
2
Wash the fish, pat dry and cut into 4 pieces. Sprinkle with lemon juice. Mix sour cream and milk. Season with salt and sweet paprika
3
Fill the paprika and onion into a greased casserole dish. Season fish with salt and pepper and place on top. Pour sour sour cream over it. Bake in a hot oven for 15-18 minutes, garnish. Serve with mashed potatoes
4
If you like, you can stir some grated cheese (e.g. from the bag) under the sour cream