Fish casserole Nicoise

Ingredients for 4 servings:

• 500 g fish fillet(s), e.g. cod, pollock, pangasius
• 150 g sour cream, or soy cream, or lactose-free sour cream
• 150 g crab
• 250 g mushrooms
• 1 red bell pepper(s)
• 500 g potatoes
• ¼ liter vegetable broth
• 2 tbsp flour
• 2 tbsp cornstarch
• lemon juice
• salt and pepper
• dill
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drizzle the fish pieces with lemon. Boil the potatoes for 20 minutes, then peel and slice. Finely chop the mushrooms and bell peppers and sauté briefly in a little oil. Season, add the broth, and bring to a boil. Mix the sour cream with the cornstarch, add it, and bring back to a boil briefly. Coat the fish in a mixture of flour and salt and fry for 2 minutes. Layer the vegetable and potato mixture in a baking dish and pour over the sauce. Sprinkle with the crab and dill. Bake the casserole at 200°C for 30 minutes in the oven or 17 minutes in the microwave (combination).