Pollock fillet on a bed of zucchini

Ingredients for 4 servings:

• 750 g fish fillet(s) (pollock)
• 500 g zucchini
• 2 large tomatoes
• 1 clove(s) garlic
• 200 g cream
• 1 tbsp cornstarch
• 100 g cheese (Gouda), grated
• 2 tbsp breadcrumbs
• 1 tbsp chives, chopped
• 1 tsp dill, chopped
• salt and pepper
• Fat for the mold
• lemon juice

Instructions

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

Cut the washed zucchini into thin strips, preferably with a vegetable peeler. Finely chop the garlic cloves and mix in. Season with salt and pepper and place in a greased baking dish. Cut the pollock into 4 pieces, drizzle with lemon juice, and season with salt and pepper. Arrange the fillet pieces on the zucchini bed. Slice the tomatoes and place them on top of the fish. Mix the whipped cream with the cornstarch and pour over the fish. Mix the chopped herbs with the breadcrumbs and grated cheese and spread over the tomatoes. Bake the casserole in a preheated oven at 200°C (180°C fan-assisted oven) for about 30 minutes. Serve with rice or baguette.