John Myers
Ingredients for 2 servings:
- 400 g fish fillet(s) (haddock or other white-fleshed fish fillet)
- 250 g tomatoes, party tomatoes in winter
- 1 egg(s)
- 1 pot of yogurt, 125 – 150 g, fat content of your choice
- 1 onion(s)
- some dill
- 1 ball of mozzarella
- 2 tsp oil for the casserole dish
- Lemon juice or light balsamic vinegar
- Parsley, dill
- 1 lemon(s)
- salt and pepper
- Garlic
- chili powder
- 1 pinch(s) of sugar
- Spice mix (tomato spice)
- e.g. butter
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
ww – suitable, little effort
Salt the fish fillets and season with lemon juice or light balsamic vinegar. Thaw the frozen fillets slightly. Cut the fish into larger pieces and place them in a greased dish. Cover with the sliced tomatoes (if making this recipe for several people, you can layer the fish and tomatoes). Halve the party tomatoes! Lightly season the tomatoes with salt, pepper, and tomato seasoning. Whisk the egg with the finely chopped onion, chopped dill, yogurt, very finely chopped mozzarella, a pinch of sugar, and the seasoning, and drizzle this topping over the tomatoes. Add knobs of butter, if desired, and bake the casserole in a preheated oven at 200°C (400°F) for about 30 minutes. The topping should be slightly browned from the mozzarella, and the fish should then be just right, still slightly translucent in the center. Sprinkle with parsley and garnish with lemon slices before serving. Serve with a simple, no-fuss cucumber salad!
Facebook Comments