Rustic fish pot from the oven

Ingredients for 2 servings:

• 400 g sustainably caught fish, fresh or frozen
• 400 g potatoes, small
• 250 g bell pepper(s)
• 200 g onion(s), sweet or vegetable onions
• 1 jar pumpkin(s), sweet and sour pickled
• 200 g feta cheese
• 2 garlic cloves
• 6 juniper berries
• 6 carnations
• Pepper, coarsely ground or crushed
• 1 tsp, leveled cayenne pepper
• 1 tsp sea salt, coarse
• ½ lemon(s), the juice
• 5 tbsp olive oil or cooking oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

The way to a person’s heart is through their stomach – recipe for cooking pots

Preheat the oven to 180°C fan/convection oven. Prepare a cooking container with a lid, such as a cast-iron roasting pan or a Roman pot. Wash or peel the potatoes, wash the peppers, and peel the onions and garlic cloves. Empty the pumpkin from the jar into a colander or sieve and let it drain. Cut the potatoes, peppers, onions, and garlic cloves into eighths. Cut the feta into about 24 pieces. Place the fish, whole or in pieces, on the bottom of the dish. Pour the oil around it. Sprinkle the black pepper over it. Squeeze half a lemon over it. Scatter the juniper berries and cloves over it. Then arrange the vegetables on top. Sprinkle cayenne pepper and salt over the fish. Place the lid on the dish and cook the fish in the oven for 40 minutes. After 40 minutes, remove the dish, remove the lid, spread the feta over the casserole, increase the temperature to 200°C, and return the dish to the oven. Check occasionally to make sure the feta isn’t burning. After 20 minutes, remove the casserole and serve. This recipe serves two if you’re not eating anything else, or if you combine it with other dishes like a salad or an appetizer, it serves four.