Creamy Fish Casserole with Roasted Bell Peppers

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Creamy Fish Casserole with Roasted Bell Peppers
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
4
Ingredients
650 grams redfish fillet
2 tablespoons lemon juice
2 bunches scallions
500 grams roasted Bell pepper (skinless, from a jar)
2 teaspoons thyme (chopped)
200 grams cream cheese
150 grams Crème fraiche
3 eggs
2 teaspoons ground paprika (sweet)
salt
freshly ground peppers
2 tablespoons olive oil
thyme (for garnish)
How healthy are the main ingredients?
cream cheeseolive oilthymeeggsaltthyme

Preparation steps

1.

Cut fish fillets into bite-size pieces, about 5 cm (approximately 2  inches). Brush fish pieces with lemon juice and season with salt and pepper.

2.

Rinse scallions, drain and pat dry and cut white and light green diagonally into thin slices. Drain roasted peppers in a colander. Mix cream cheese and crème fraîche until smooth and stir in eggs, thyme and paprika and season with salt and pepper.

3.

In a nonstick skillet, heat oil and fry fillet over high heat on each side for about 1 minute. Place fish in a greased baking dish and sprinkle with scallions. Pour half of cream sauce over fish. Arrange peppers evenly over cream sauce and fish and pour remaining sauce over peppers. Bake in a preheated oven at 180°C (approximately 350°F) for about 35 minutes. To serve, garnish with thyme.