Pollack Fillet on Courgette Bed
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g fish fillet (s) (saithe)
- 500 g zucchini
- 2 large tomato (s)
- 1 clove garlic
- 200 g cream
- 1 tablespoon cornstarch
- 100 g cheese (Gouda), rated
- 2 tablespoon breadcrumbs
- 1 tablespoon chives, chopped
- 1 teaspoon dill, chopped
- salt and pepper
- Fat for the shape
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Cut the washed zucchini into narrow strips, preferably with a peeler. Finely chop the garlic cloves and mix in. Season with salt and pepper and place in a greased baking dish.
- Cut the pollack into 4 pieces, drizzle with lemon juice and season with salt and pepper. Spread the fillet pieces on the courgette bed. Slice the tomatoes and place on top of the fish.
- Mix the whipped cream with the cornstarch and pour in. Mix the chopped herbs with the breadcrumbs and grated cheese and spread over the tomatoes. Bake the casserole in a preheated oven at 200 ° C (convection 180 ° C) for about 30 minutes.
- Rice or baguette tastes good with it.
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