Zucchini fish pan

Name: Zucchini fish pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 500 g Fish fillet (e.g. cod or saithe); 2-3 TABLESPOONS Lemon juice; 200 g Long grain rice; 3 (approx. 600 g) Courgette; 1 medium onion; 4 thin slices of bacon (breakfast bacon); 2-3 TABLESPOONS Oil; 3-4 Tbsp Flour; 150 g Whipped cream; 1 TEASPOON Vegetable broth; 1/2 bunch Dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
500 g Fish fillet (e.g. cod or saithe)
2-3 TABLESPOONS Lemon juice
200 g Long grain rice
3 (approx. 600 g) Courgette
1 medium onion
4 thin slices of bacon (breakfast bacon)
2-3 TABLESPOONS Oil
3-4 Tbsp Flour
150 g Whipped cream
1 TEASPOON Vegetable broth
1/2 bunch Dill

Directions

1
Boil up a good 400 ml of salted water. Wash the fish, pat dry and cut into pieces. Sprinkle with lemon, salt. Cover the rice and cook it in salted water at low heat for 20 minutes
2
Clean, wash and slice the zucchini. Peel and chop the onion. Finely chop the bacon and fry until crispy in hot oil. Take out
3
Turn the fish in 2-3 tablespoons of flour. Fry for approx. 4 minutes in the frying fat, remove. Fry onion and zucchini in the pan for 5 minutes. Dust with 1 tbsp. flour, sauté briefly
4
Stir in cream, 200 ml water and stock, simmer for 3 minutes. Put fish on top, season and heat. Wash and chop the dill. Sprinkle with bacon. Serve everything