Breton fish casserole

Ingredients for 4 servings:

• 700 g redfish fillet(s), ling, wolffish or other
• 1 lemon(s), juice
• 2 tsp herbs de Provence
• 1 onion(s), more depending on size
• 1 cup crème fraîche
• 2 tbsp tomato paste
• 2 tbsp brandy
• ½ tsp herbs de Provence
• dill
• 500 g zucchini
• Parsley
• 1 kg potatoes
• Milk
• nutmeg
• 100 g crab meat
• 50 g butter
• salt and pepper
• oil

Instructions

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

Cut the fish fillet into approximately 5 cm pieces, clean, season with salt, pepper, rub with Provençal herbs, and fry in oil. Finely chop the onions, sauté in oil, then mix in the crème fraîche, tomato paste, brandy, Provençal herbs, a little salt, and chopped dill. Cut the zucchini into 1/2 cm thick slices and fry in oil, then season with Provençal herbs, salt, and pepper, and sprinkle with parsley. Peel and boil the potatoes. Mix with milk and mash, season with salt and pepper, and stir in the crab meat. Top with a few knobs of butter. Place in an ovenproof dish in the following order: fish, sauce, zucchini, and mashed potatoes. Bake at 200°C for about 15 minutes.