Creamy Fish Casserole with Roasted Bell Peppers
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.
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.
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.