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Zucchini casserole with redfish fillet

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Ingredients for 1 servings:

  • 200 g zucchini, sliced ​​into thin slices
  • 150 g redfish fillet(s)
  • ½ lime(s), the juice
  • 1 onion(s), finely diced
  • 100 g curd cheese, 20%
  • 1 egg(s)
  • 1 tsp cornstarch
  • salt, pepper
  • 2 tbsp herbs, chopped, possibly frozen
  • Oil, for the mold
  • 20 g Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

a light summer meal

Rinse the redfish fillet, pat dry, cut into large pieces, and drizzle with a little lime juice. Place in an oiled baking dish. Then add the diced onion and zucchini slices. Carefully season the layers with salt and pepper. Mix the quark with the egg, a little lime juice, and the cornstarch. Season with salt and pepper, and stir in the herbs. Spread the quark mixture over the fish and vegetables. Bake in the oven at 180°C for about 40 minutes. Sprinkle with Parmesame cheese and let it melt in the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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