Fish Fillet with Mushroom and Cheese Topping
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pollack fillet (s) or other fish fillet
- 125 g mushrooms, fresh
- 80 g Gouda, rated
- some stalks parsley
- 4 leaves room garlic or 1 clove garlic
- 2 tablespoon, heaped sour cream
- 3 tablespoon coconut oil or olive oil
- salt and pepper
- 1 shot white wine
- 2 tablespoon fried onions
- Butter for the mold, alternatively oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven.
- Clean the mushrooms and cut into small cubes. Wash and finely chop or cut the parsley. Finely chop the garlic or garlic. Put everything in a bowl. Add salt, pepper, sour cream, oil, cheese and white wine and mix well. Let it steep for about 10-15 minutes.
- In the meantime, wash the fish, pat dry and place unseasoned in a casserole dish that has been greased with oil or butter.
- After the steeping time, mix the roasted onions into the mushroom mixture and distribute everything evenly on the fish.
- Baked in a hot oven for about 25 minutes.
- Boiled potatoes also go well with it, but that`s no longer low carb.
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