Spicy fish casserole

Name: Spicy fish casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500-600 g Plaice fillet; 2-3 Garlic cloves; 3 TABLESPOONS Lemon juice; 3-4 Tbsp Soy sauce, salt; 3 Peppers; 2 (approx. 300 g) Courgette; 3-4 Tbsp oil, white pepper; 2-3 discs White bread; 1/2-1 red chilli pepper; 4 Eggs (Gr. M); 7-10 Tbsp Grease; 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500-600 g Plaice fillet
2-3 Garlic cloves
3 TABLESPOONS Lemon juice
3-4 Tbsp Soy sauce, salt
3 Peppers
2 (approx. 300 g) Courgette
3-4 Tbsp oil, white pepper
2-3 discs White bread
1/2-1 red chilli pepper
4 Eggs (Gr. M)
7-10 Tbsp Grease
1-2 TABLESPOONS butter/margarine
7-10 Tbsp Parsley

Directions

1
Wash the fish, dab dry, cut in half lengthwise. Peel and chop the garlic. Mix with lemon juice, 1-2 tablespoons soy sauce and salt if necessary. Sprinkle the marinade on the fillets and chill for about 15 minutes.
2
Clean and wash the vegetables. Peppers in strips, zucchini in slices. Fry vegetables in hot oil while turning for 6-8 minutes. Season with salt and pepper
3
Remove the crusts from the bread and crumble it coarsely. Chilli pod
4
cut open, core and chop finely. Whisk eggs. Season with chilli, 2 tablespoons soy sauce and a little salt
5
Pour the vegetables into a greased casserole dish. Arrange the marinated plaice fillets and the eggs on top. Spread bread crumbs and fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Garnish with parsley if necessary.