Pre-cook the pasta. Remove the fennel stalk and cut into strips, blanch briefly. Wash and core the peppers, cut into fine cubes.

Butter the baking dish and line it with the crumbs. Let the fish thaw slightly, season with salt and pepper and place in the pan as the bottom layer, breaking into suitable pieces if necessary. Add pasta, fennel, paprika and noodles as additional layers.

Whisk the wild garlic with the cream and pour over the casserole. Cover everything with the cheese.

Bake in a preheated oven at 180 C fan for about 40 minutes.