Spicy fish casserole

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 500 g fish fillet(s), e.g. plaice fillet
• 125 ml milk
• 40 g butter
• 3 onions
• 100 g bacon, streaky, smoked
• 350 g tomatoes
• Lemon juice, freshly squeezed
• 100 g cheese (Emmental), grated
• salt and pepper

Instructions

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

in a Roman pot

Soak the Roman pot in water for at least 30 minutes. Peel the potatoes, cut them into pieces, and boil them for about 15 minutes until tender. Drain the potatoes, let them evaporate, mash them with milk and butter, let them cool slightly, and then add them to the soaked Roman pot. Rinse the fish fillet under cold running water, pat dry, drizzle with lemon juice, and season with salt. Place them on top of the potatoes. Peel and dice the onions. Dice the bacon and fry in a pan. Sauté the onions until golden brown, then spread everything over the fish. Wash the tomatoes, remove the stems, slice the tomatoes, and cover the fish with them. Season with salt and pepper and sprinkle with the cheese. Cover the Roman pot and place it on the rack in a cold oven. Cook at 200°C for about 45 minutes.