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Fish, pepper and cream casserole

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Ingredients for 1 servings:

  • 2 small pollock fillets
  • 1 red bell pepper(s)
  • 1 onion(s)
  • 100 ml sweet cream
  • 1 handful of Emmental cheese, grated
  • salt and pepper
  • lemon juice
  • Parsley, chopped
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Season the fish with lemon juice, salt, and pepper, and place it in a baking dish. Dice the onion and bell pepper and fry briefly in a pan with a little oil. Add the cream and parsley and season lightly with salt and pepper, as the fish is already seasoned. Pour the mixture over the fish and sprinkle with cheese. Bake at 180°C (convection oven) for 20-30 minutes. Serve with rice, mashed potatoes, potatoes, pasta, or gnocchi.

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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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