Mediterranean fish casserole

Ingredients for 2 servings:

• 2 fish fillets, e.g. pollock
• 1 eggplant(s)
• 1 vegetable onion(s)
• 1 bulb(s) of fennel
• 2 tomatoes
• 1 clove(s) garlic
• 6 tbsp olive oil
• 2 tbsp flour
• 75 ml broth
• 75 ml white wine, dry
• 1 tbsp crème fraîche
• Fat, for the casserole dish
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with fennel, eggplant and tomatoes

Wash the fish fillet, pat dry, and season with salt and pepper. Wash the eggplant, remove the stem, and cut lengthwise into approximately 1 cm slices. Season with salt and pepper, then coat in flour. Heat 4 tablespoons of olive oil in a large pan and lightly brown the eggplant for about 1 minute on each side. Remove from the pan and drain on kitchen paper. Slice the onion into thin rings. Trim the fennel (reserve the green part) and cut into strips. Press the garlic through a press. Wash the tomatoes and cut them into eighths. Add 2 tablespoons of olive oil to the pan and heat. Sauté the onion rings, fennel, and garlic, add the tomatoes, and sauté briefly. Season everything with salt and pepper. Grease a baking dish, place the eggplant slices flat in it, arrange the vegetables on top, and place the fish fillet on top. Bake in a preheated oven at approximately 180°C (convection oven) for approximately 20 minutes. After baking, sprinkle the chopped fennel greens over the casserole. While the casserole is baking, heat the white wine and broth until reduced slightly. Whisk in the crème fraîche. Serve separately. Serve with rice, croquettes, or mashed potatoes.