John Myers
Ingredients for 4 servings:
- 500 g redfish fillet(s), Victoria perch, pollock or pike)
- 1 lemon(s)
- Oil or butter
- 1 onion(s)
- 2 garlic cloves
- 4 m.-sized potatoes
- 1 bell pepper(s)
- 1 carrot(s)
- 1 tomato(s)
- 2 cups cream (more or less nB)
- 125 g cheese, grated Gouda
- 200 g Gorgonzola or other spicy cheese
- Parsley
- salt and pepper
- dill
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Fish casserole with vegetables and cheese
Clean the fish fillet, drizzle with lemon, season with salt and pepper, and place in a greased baking dish. Thinly slice the potatoes, bell peppers, and carrots and arrange them around the fish. Chop an onion and garlic and scatter them over the fish. Dot the fish with knobs of butter, slice the tomatoes, and arrange them on top. Fill the entire dish with sweet cream until the vegetables are completely covered and the fish is almost covered. Add a little more salt if desired. Cover with approximately 125g grated cheese and 200g sliced Gorgonzola as a final layer. Bake in the oven at medium heat, then high heat, for 20-30 minutes until the cheese is completely melted and forms a delicate crust. Garnish with parsley and dill to taste, and enjoy with baguette and cold white wine.
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