Fish casserole with tomatoes and mushrooms

Ingredients for 4 servings:

• 700 g fish fillet(s)
• 4 tomatoes, peeled
• 200 g mushrooms, sliced ​​(can)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 bunch of parsley
• 1 lemon(s), juice
• 4 tbsp flour, for turning
• 50 g butter
• 100 g cheese, grated
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the fish fillet and, if necessary, divide into portions, season with salt, and flour. Brown the fish in hot butter with finely chopped onion and parsley, then place it in a baking dish with the onions and parsley. Dice the tomatoes and mix them with the mushrooms and finely chopped garlic, season with salt and pepper, and spread over the fish fillets. Sprinkle with grated cheese and top with butter flakes. Bake in a preheated oven at 180°C for about 20 minutes. I deliberately didn’t choose a specific fish fillet—it depends on what’s available. However, it’s important that the fillet is boneless. Parsley potatoes make a great side dish.