Pepper and fish casserole

Ingredients for 3 servings:

• 500 g cod fillet(s)
• 3 tbsp lemon juice
• 3 bell peppers, colored
• 1 vegetable onion(s) (approx. 250g)
• 50 g butter or margarine
• Salt and pepper, white, from the mill
• 30 g flour
• 250 ml vegetable stock
• 250 ml milk
• 50 g Gouda, medium-aged, grated
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the fish, pat dry, drizzle with lemon juice, and let it stand for a while. Trim and wash the bell peppers, drain, and cut into pieces. Peel the onion and slice into rings. Heat 20g of fat in a pan and lightly brown the onion rings, then remove. Sauté the bell pepper pieces in the pan for about 2 minutes. Mix with the onions, season with salt and pepper, and place in a baking dish. Season the fish fillet with salt and place on top of the vegetables. Melt the remaining fat in a saucepan. Sauté the flour in it. Deglaze with the stock and milk, bring to a boil, and simmer for about 5 minutes, stirring occasionally. Pour the sauce over the fish and vegetables and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C (top/bottom heat) (gas mark 3) for 40-50 minutes. Serve with rice.