Fish and vegetable casserole à la Anne

Ingredients for 4 servings:

• 800 g fish fillet(s) (pollock, cod or pangasius fillet or other fish fillet)
• 500 g leek
• e.g. lemon juice
• salt and pepper
• 250 g tomatoes, or more if needed
• some basil
• n. B. Cheese, grated
• 125 g whipped cream
• 1 egg(s)
• some vegetable broth, instant
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

quick and tasty

Clean the fish, add lemon juice, and salt. Trim the leek, slice it, and cook in boiling salted water for about 5 minutes, then drain. Peel and deseed the tomatoes and cut them into pieces. Layer the fish, tomatoes, and leek in a baking dish. Finely chop the basil. Whisk together the cream, egg, salt, pepper, and vegetable stock to taste (a shaker works too). Pour the mixed ingredients over the fish and sprinkle with cheese. Bake in the oven at 180°C (fan oven) for about 40 minutes. This pairs perfectly with my kohlrabi and potato puree recipe.