in Germany

Fish casserole with tomatoes and peppercorns

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (e.g. sea bass, ling, cod)
  • 350 g tomatoes
  • 1 lemon(s), the juice
  • 2 eggs
  • 20 g butter
  • 125 ml cream
  • 2 tsp peppercorns, green
  • ½ tsp salt
  • 1 tbsp parsley, flat chopped

Instructions

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

Grease an ovenproof dish with softened butter. Pour boiling water over the tomatoes, peel them, and slice them thickly. Rinse the fish fillets, pat them dry with kitchen paper, drizzle with lemon juice, and sprinkle with salt. Place the fish fillets and tomato slices (in rows) in the buttered dish. Beat the eggs with the cream, peppercorns, and parsley. Carefully spread the cream over the dish. Cover the dish with aluminum foil and bake the fish casserole in a preheated oven at 220°C for about 25 minutes. Serve with boiled potatoes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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