Fish and vegetable casserole

Ingredients for 2 servings:

• 250 g plaice fillet(s) or other fish, frozen
• 2 bell peppers
• 1 zucchini
• 1 can mushrooms, with head
• 1 large onion(s)
• 200 ml Cremefine for cooking with 7% fat for the light version
• 3 tbsp olive oil
• 4 cloves garlic
• 2 tbsp tomato paste
• 2 tbsp ketchup, light or normal
• 1 pinch of salt
• 1 pinch(s) black pepper, ground
• 1 pinch of chili flakes
• 1 tbsp thyme
• 3 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

created as a light version, normal version possible

Thaw the frozen plaice fillets for about 20 minutes and preheat the oven to 180°C fan/convection oven or 200°C conventional oven. Meanwhile, chop the peppers, zucchini, and onions into small pieces. Rinse the fish, pat dry, and place in a large casserole dish. Distribute the chopped vegetables over the fish and into the gaps. Then, combine the sauce ingredients in a measuring jug and stir well with a fork. Spread the sauce in the casserole dish and bake the casserole for about 20 minutes.