Provençal fish casserole

Ingredients for 2 servings:

• 500 g potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), green
• 2 tomatoes
• 300 g fish fillet(s) (pollock, redfish, cod)
• salt and pepper
• lemon juice
• Herbs of Provence
• 1 bunch parsley, chopped
• 4 tbsp olive oil
• 1 pack of saffron
• Paprika powder

Instructions

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

Peel the potatoes and onion and cut into very thin slices. Finely chop the garlic clove. Cut the bell pepper into strips and the tomatoes into slices. Wash the fish fillet, pat dry, and cut into 2 cm wide strips. Season with salt and pepper and drizzle with lemon juice. Grease a baking dish with 1 tablespoon of olive oil and cover with potato slices, bell pepper strips, tomato slices, onion rings, garlic, and fish. The top layer should consist of a few potato slices. Sprinkle with salt, pepper, Provençal herbs, and parsley occasionally. Mix the remaining olive oil with the saffron and paprika and brush over the surface. Cover the baking dish with foil. Cook until the potatoes are tender, depending on the oven (e.g., convection oven at 180°C for about 45 minutes).