Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Rice or baguette tastes good with it.