Italian-style fish casserole

Ingredients for 4 servings:

• 900 g cod fillet(s)
• 1 tbsp margarine for the casserole dish
• 1 large onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 2 bell peppers, red
• 500 g beefsteak tomatoes
• 150 g fresh mushrooms, sliced
• 100 g Parmesan, freshly grated
• 1 tbsp parsley, freshly chopped
• 5 tbsp dry white wine
• 6 leaves basil, finely chopped
• 1 tsp oregano, dried
• 1 lemon(s), juice
• Salt and pepper, freshly ground white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Baked cod

Wash the cod fillet, pat dry, and drizzle with lemon juice. Season with salt. Let stand for 10 minutes. In the meantime, grease a shallow baking dish with the fat. Add the cod. Peel and chop the onion and fry in hot oil until translucent. Prepare the bell pepper, cut into strips, and add to the onions. Roughly dice the tomatoes (peel them first if necessary). Add them to the onions. Season with salt and pepper and sauté for a good 2 minutes, stirring. Slowly add the wine. Chop the garlic clove and add it. Fold in the basil, oregano, and mushrooms. Spread everything over the fish. Place the baking dish on the middle rack of the oven preheated to 200°C and bake for 25 minutes. Sprinkle the grated cheese over the vegetables and bake for another 5-10 minutes. Sprinkle with parsley before serving. This dish goes well with baguette bread, rice, or boiled potatoes.