Summary

Ingredients

• 800 g fish fillet (s), (e.. oldfish, linfish, cod)
• 350 g tomato (s)
• 1 lemon (s), add the juice
• 2 egg (s)
• 20 g butter
• 125 ml cream
• 2 teaspoons pepper - grains, green
• 0.5 teaspoon ½ salt
• 1 tablespoon parsley, smooth chopped

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Instructions

1. Spread the soft butter into an ovenproof dish.
2. Scald the tomatoes with boiling water, peel them and cut into thick slices. Rinse the fish fillets, pat dry with kitchen paper, drizzle with lemon juice and sprinkle with salt. Place the fish fillet and tomato slices alternately (in rows) in the buttered dish. Mix the eggs with the cream, peppercorns and parsley. Now carefully distribute the egg cream over the dish. Cover the pan with aluminum foil and cook the fish casserole in a preheated oven at 220 ° for about 25 minutes.
3. Serve with boiled potatoes or rice.