Basil fish with chili

Ingredients for 2 servings:

• 500 g pangasius fillet(s) or other firm-fleshed fish fillet
• 8 large shrimp(s) with shell, without head
• 2 bunches of basil
• salt and pepper
• 75 ml Noilly Prat
• 100 ml cream
• 1 lemon(s), juice of half and zest of the whole
• ½ tsp chili powder, approx. depends on your taste
• 5 tomatoes, dried in oil
• little Emmental cheese, grated
• Oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick and spicy

Oil a fireproof dish. Place the fish in portion-sized pieces. Layer the shell-on shrimp in the gaps. Drizzle everything with lemon juice, salt, and pepper. Sprinkle with lemon zest and scatter whole basil leaves on top. Sprinkle with chili powder; the amount you add is a great way to control the heat. A small amount will ultimately only enhance the flavor without making the dish particularly spicy. Finally, scatter the strips of sun-dried tomatoes on top. Pour on a generous splash of Noilly Prat, drizzle with cream, and sprinkle everything thinly with Emmental cheese. Bake the casserole in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Serve the basil fish with baguette. The recipe can easily be doubled.