Provençal fish casserole
easy
60 mins
60 mins
Ingredients
- 500 g Tomatoes
- 500 g Courgette
- 250 g Onions
- 1-2 Garlic cloves
- 2 sprigs of fresh rosemary and
- 3-4 Stem(s) fresh thyme (alternatively about 1 teaspoon dried herbs of Provence)
- 4-5 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 (approx. 600 g) small cod fillets
- 3-4 Tbsp Lemon juice
- 100 g Fresh cream
- 50 g Butter or margarine
- 30 g Breadcrumbs
Directions
- 1
Clean, wash and drain the tomatoes and zucchini. Chop the tomatoes roughly into pieces, cut the zucchini into thick slices. Peel onions and garlic. Chop onions coarsely, chop garlic finely. Wash rosemary and thyme, dab dry and pluck leaves and needles from the stalks, except for something to garnish. Heat the oil in a pan.
- 2
Lightly sauté the onions. Add the zucchini and fry briefly. Finally add tomatoes, garlic and herbs to the pan. Braise everything well and season with salt and pepper. Put the vegetables in an ovenproof dish (approx. 20 x 34 cm/ 2 - 2 1/2 litres capacity). Wash the fish fillets, dab dry and cut in half. Sprinkle fillets with lemon juice and season with salt and pepper. Place on the vegetables and spread crème fraîche as a blob on top. Melt the fat in a frying pan, add breadcrumbs and foam up while stirring until it begins to brown. Spread crumbly butter hot over the fish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
- 3
Wash the fish fillets, dab dry and cut in half. Sprinkle fillets with lemon juice and season with salt and pepper. Place on the vegetables and spread crème fraîche as a blob on top. Melt the fat in a frying pan, add breadcrumbs and foam up while stirring until it begins to brown. Spread crumbly butter hot over the fish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Serve garnished with rosemary. Serve with fresh baguette
Nutrition Facts
460 kcal
15 g
30 g
32 g
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