Sharp fish casserole

Name: Sharp fish casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Fillets of plaice, without skin (500-600 g); 2-3 Garlic cloves; 3 TABLESPOONS Lemon juice; 3 TABLESPOONS Soy sauce; 7-10 Tbsp Salt; 600 g colourful peppers; 300 g Courgette; 3 TABLESPOONS Oil; 50 g White bread (without rind); 1-2 red chillies; 4 Eggs (size M); 25 g Butter; 7-10 Tbsp Parsley; 7-10 Tbsp Fat for the mould

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Fillets of plaice, without skin (500-600 g)
2-3 Garlic cloves
3 TABLESPOONS Lemon juice
3 TABLESPOONS Soy sauce
7-10 Tbsp Salt
600 g colourful peppers
300 g Courgette
3 TABLESPOONS Oil
50 g White bread (without rind)
1-2 red chillies
4 Eggs (size M)
25 g Butter
7-10 Tbsp Parsley
7-10 Tbsp Fat for the mould

Directions

1
Wash the plaice fillets, dab dry and cut in half lengthwise. Peel garlic and press it through a garlic press. Mix with lemon juice, 1 tablespoon soy sauce and a little salt. Brush the fish fillets with the marinade and keep covered and cool.
2
In the meantime clean and wash the peppers and courgettes. Cut the peppers lengthwise into pieces, cut the zucchini into thick slices. Heat the oil in a pan and fry the peppers for 6-8 minutes, turning.
3
Finally add the zucchini and fry for about 2 minutes. Season with salt. Crumble white bread coarsely. Cut the chillies lengthwise, remove the seeds and chop the pods finely. Mix eggs with chilli, remaining soy sauce and some salt.
4
Put the vegetables in a greased baking dish and spread the marinated plaice fillets on top. Pour over the egg and sprinkle with white bread and butter in flakes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes.
5
Serve garnished with parsley.