Fish Casserole with Feta Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leeks
- 2 tablespoon oil (sunflower oil)
- 4 beefsteak tomato (s)
- 800 g redfish fillet (s)
- 400 g feta cheese
- Pepper from the grinder
- salt
- 250 g crème fraîche
- nutmeg
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Cut the leek into rings and wash. Slice the tomatoes, season with salt and pepper. Wash the redfish fillet and pat dry. Cut the feta into thin slices. Heat sunflower oil in a large pan and sauté the leek for 5 minutes. Season to taste with salt and pepper. Put the leek in a greased baking dish and spread half of the feta over it. Spread the redfish fillet on top and season well with pepper and salt. Finally, pour the tomatoes on top. Stir the creme fraiche until smooth, season with nutmeg and spread over the tomatoes. Cover the casserole with the remaining feta slices and bake for 35 minutes.
- Side dish: boiled potatoes.
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