Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 fish fillet (s)
- 2 small zucchini
- 1 small onion (s)
- 1 can tomato (s), peeled (Árrabiata, herbs)
- 1 cup crème fraîche
- 1 scoop mozzarella, light
- 500 g potato (s)
- 125 ml milk
- 1 bag cheese, grated
- salt and pepper
- oil
- butter
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water.
- In the meantime, place the fish fillets in a baking dish and season with salt and pepper. Cut the zucchini into small cubes and pour over the fish.
- Dice the onion and sauté in a little oil. Add the tomatoes and bring to the boil. Stir in the creme fraiche and season to taste. Pour the sauce over the fish. Dice the mozzarella and spread over the sauce.
- Make a puree from the boiled potatoes with the milk and a little butter. Spread this over the casserole. Sprinkle with grated cheese and breadcrumbs. Bake at 200 ° C for about 30 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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