Summary

Ingredients

• 300 g pollack fillet (s) or other fish fillet
• 1 large pointed pepper, red or 2 small ones
• 0.5 ½ m. Large fennel
• 180 g zucchini, reen
• 130 g Gouda, rated or other rated cheese
• 5 g tomato paste
• 70 g cream cheese
• 90 g brunch paprika hot peppers
• 3 leaves room garlic or 1 clove garlic
• 110 g sour cream
• salt and pepper
• 2 stalks rosemary, fresh

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Instructions

1. Preheat the oven to 175 ° C fan oven. Cut the bell pepper and fennel into small cubes. In a bowl, stir together with the grated Gouda cheese, sour cream and pepper with a little salt. Put aside. Wash the zucchini and cut into slices with the skin on. Finely chop room garlic or garlic and rosemary.
2. Mix the cream cheese, brunch and tomato paste in a baking dish and spread on the bottom. Sprinkle with rosemary and garlic, or garlic as an alternative. Spread the zucchini slices over the cheese mixture in a fan shape. Wash the fish fillet, pat dry a little and place in the baking dish. Spread the set aside with paprika and fennel on top of the fish. Bake in the oven for approx. 25 - 35 minutes, depending on the desired tan.