Tomato – Pepper – Fish – Casserole

Ingredients for 4 servings:

• 500 g fish fillet(s), e.g. redfish, pollock or cod
• 500 g tomatoes, pureed
• 2 red bell peppers
• 8 cherry tomatoes
• 1 cup of cream
• 200 g cheese, grated
• salt and pepper
• Flour
• cumin
• nutmeg
• Paprika powder
• Dried herbs, e.g. oregano, basil, rosemary
• 1 clove(s) garlic
• Olive oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fish in tomato sauce topped with cheese

Wash the fish, dry it, season it with salt and pepper, and dust it with plenty of flour. Sear it well on both sides in hot oil. The fish should float in the oil, otherwise the fillets will fall apart. Remove the fish from the pan. Wash and trim the bell peppers, then cut them into small pieces about 2 to 3 centimeters in size. Wash and halve the cherry tomatoes. In a bowl, mix the passata and cream. Season with salt, pepper, cumin, nutmeg, paprika, and the dried herbs. Add the garlic clove (or more if desired), finely diced or crushed. Mix in the bell pepper pieces and tomatoes. Pour about half of the sauce into a baking dish. Place the fish on top and cover with the remaining sauce. Bake in the oven at 180-200 degrees Celsius for 20 minutes. Remove from the oven and sprinkle with grated cheese. Bake for another 10 to 15 minutes. Serve with boiled potatoes or rice. Tip: You can also fry some shrimp and mix them into the sauce.