Fish and vegetable casserole

Ingredients for 4 servings:

• 500 g potatoes
• ½ cauliflower
• 500 g broccoli
• 1 bell pepper(s), yellow
• 5 tomatoes
• 600 g redfish fillet(s)
• salt and pepper
• 1 tsp rosemary
• 100 g cheese (Emmental), grated
• 200 g whipped cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Boil potatoes in water for 15 minutes, peel, and thinly slice. Wash and trim the cauliflower and broccoli, and divide into small florets. Blanch the cauliflower for 4 minutes and the broccoli for 2 minutes in boiling salted water. Trim the peppers and tomatoes. Cut the peppers into strips and the tomatoes into slices. Season the fish fillets with salt and pepper, and divide into 4 portions. Grease a large rectangular baking dish. Alternate layers of potatoes, cauliflower, broccoli, and fish. Season each layer with salt, pepper, and rosemary. Finally, top with tomatoes and peppers. Sprinkle with Emmental cheese and pour over the cream. Bake for approximately 40-45 minutes.