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Fish casserole with vegetables and melted cheese

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Ingredients for 3 servings:

  • 200 g processed cheese, plain or with herbs
  • 100 ml vegetable stock
  • 2 tbsp green pesto
  • 3 tbsp tomatoes, dried
  • 600 g fish fillet(s), e.g. pollock, cod, redfish
  • 200 g peas, frozen, or leeks, or mushrooms

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Bring the cream cheese to a gentle boil along with the vegetable broth, pesto, and finely chopped sun-dried tomatoes. Place the fish in a casserole dish, layer the vegetables on top, and pour in the sauce. Cook in a preheated oven at 180°C (top and bottom heat) for about 30 minutes. I like to serve this with rice, but mashed potatoes or tagliatelle also taste good, along with a delicious salad. A quick, everyday dish!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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