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Juicy fish casserole

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Ingredients for 4 servings:

  • 4 slice(s) pollock fillet(s), washed
  • 1 lemon(s), juice
  • 375 g onion(s), sliced
  • olive oil
  • salt and pepper
  • 500 g tomato(s), sliced
  • 150 g mushrooms, cleaned and sliced
  • 40 g capers (1 jar)
  • 50g Gouda

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

gluten-free / egg-free

Drizzle the fish with lemon juice, sauté the onions in olive oil until soft. Layer the fish, vegetables, and mushrooms in a greased (olive oil) baking dish. Season with salt and pepper, and sprinkle with capers. Cover and bake for 15 minutes in a preheated oven at 160°C (320°F). Grate the cheese, sprinkle it over the top, and cook for another 5 minutes, until the cheese melts. Add boiled potatoes or layer them first in the baking dish. Cooked millet, rice, or buckwheat are also suitable, but I’ve also used cooked amaranth.

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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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