Baked pollock

Ingredients for 4 servings:

• 8 fish fillets, frozen, approx. 100 g each, e.g. pollock
• 2 zucchinis
• 2 onions, red
• 1 pack of béchamel sauce (250 g)
• 100 g cheese, grated (Gouda)
• salt and pepper
• lemon juice
• 3 stalks thyme, fresh
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Thaw the fish fillets, season with salt and pepper on both sides, and drizzle with lemon juice. Wash and trim the zucchini, halve lengthwise, and cut into thin slices. Pick the thyme and chop the leaves. Peel and finely dice the onions. Heat 1 tablespoon of oil, fry the onions and zucchini briefly and vigorously, then remove from the heat. Add the béchamel sauce, cheese, and 2/3 of the thyme, mix, and season generously with salt and pepper. Place the fish fillets side by side in a baking dish greased with the remaining oil. Spread the béchamel on top and cook everything in the oven for about 15 minutes. Sprinkle with the remaining thyme leaves to serve. Serve with rice.