Tomatoes – Peppers – Fish – Casserole

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g fish fillet (s), e.. redfish, saithe or cod
  • 500 g tomato (s), passed
  • 2 red pepper (s)
  • 8 cherry tomato (s)
  • 1 cup cream
  • 200 g cheese, rated
  • salt and pepper
  • Flour
  • cumin
  • nutmeg
  • Paprika powder
  • Herbs, dried, e.g. oregano, basil, rosemary
  • 1 clove garlic
  • Olive oil, for frying
Tomatoes – Peppers – Fish – Casserole
Tomatoes – Peppers – Fish – Casserole
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Instructions

  1. Wash and dry the fish, season with salt and pepper and dust with plenty of flour. Fry well on both sides in the hot oil. The fish should swim in the oil, otherwise the fillets will fall apart. Take the fish out of the pan.
  2. Wash the peppers and clean them into small pieces about 2 to 3 centimeters in size. Wash the cherry tomatoes and cut in half.
  3. Mix the tomatoes and cream in a bowl. Season with salt, pepper, cumin, nutmeg, paprika and the dried herbs. Add the garlic clove (more if you like) finely diced or pressed. Mix in the pepper pieces and tomatoes.
  4. Put about half of the sauce in a baking dish. Place the fish on top and cover with the remaining sauce. Bake in the oven at 180 - 200 degrees for 20 minutes. Remove from the oven and sprinkle with the grated cheese. Bake for another 10 to 15 minutes.
  5. Boiled potatoes or rice go well with it.
  6. Tip:
  7. You can also fry a few prawns and mix them in the sauce.

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