Fish and vegetable casserole

Ingredients for 4 servings:

• 600 g fish fillet(s)
• 2 bell peppers (1 yellow, 1 red)
• 1 onion(s)
• 1 small zucchini
• 200 g sour cream
• 6 tbsp milk
• 2 tbsp lemon juice
• 1 tsp sweet paprika powder
• 1 tsp thyme
• Salt
• pepper
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash and trim the bell peppers and cut into large cubes. Peel and roughly dice the onion. Wash and slice the zucchini. Fry everything in hot oil for about 5 minutes. Wash the fish fillet, pat dry, and cut into pieces (about 3 pieces). Then drizzle with lemon juice. Mix the sour cream with milk until creamy and season with salt and paprika. Place the vegetables in a greased baking dish, then season the fish with salt and pepper and place on top of the vegetables. Pour the sour cream over the top and roast at 200°C (top/bottom heat) for about 18 minutes. Serve with fresh baguette or potatoes. If you like, you can stir grated cheese into the sour cream mixture or top the whole thing with cheese. It tastes even better with fresh herbs!