Summary

Ingredients

• 500 g fish fillet (s) (e.. catfish, catfish, etc.)
• 1 lemon (s), juice it
• 2 tablespoon mustard
• 1 teaspoon fish seasoning
• 3 sprigs rosemary
• 2 sprigs thyme
• 50 ml white wine
• 1 onion (s)
• 1 bunch spring onion (s)
• 2 tablespoon olive oil
• 1 red pepper (s)
• 2 zucchini
• 240 g tomato (s), cut into pieces
• 250 g Kritharaki (noodles in rice form)
• 100 g feta cheese
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 4 tomato (s)

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Instructions

1. Cut the fish into large cubes. Mix the mustard with the juice of a lemon, the fish spice and a little bit of olive oil. Soak the fish in it for about 15 minutes.
2. Fry the fish in a pan with 1 tablespoon of heated olive oil and sprigs of rosemary. Pour in the wine. Let it steep briefly, then remove from the pan and set aside.
3. In the meantime, dice the onion and cut the spring onions into small pieces. Dice the peppers and cut the zucchini into pieces. Heat another 1 tablespoon of olive oil in a pan and first fry the onion until translucent. Add the spring onions, diced paprika and zucchini. Pluck the thyme leaves and place in the vegetable pan, fry everything for a few minutes. Then stir in the can of chopped tomatoes and season with salt and pepper to taste. Let simmer for another 10 to 15 minutes.
4. In another saucepan, cook the kritharaki noodles according to the instructions and drain.
5. Now put all the vegetables in a suitable casserole dish and mix with the kritharaki noodles. Then crumble the feta cheese and pour over it. Remove the fish from the cooking stock with a fork and distribute it on the vegetables. Pour the wine and mustard sauce over the vegetables as required. Cut the tomatoes into slices and spread them on the casserole.
6. Put the casserole in the oven at 180 ° C for approx. 25 - 30 minutes.