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🍽️ Saffron Fish Bake with Shrimp

398 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 1 red bell pepper
• 600 g white fish fillet (e.g. cod, kitchen-ready, skinless)
• salt
• pepper (from the mill)
• 250 g crème fraîche
• 1 tsp lemon juice
• a pinch saffron
• 200 g cooked lobster tail (peeled and deveined)
• 75 ml dry white wine
• dill (for garnishing)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the leek and cut it in half lengthwise.
3. 3. Rinse the halved leek briefly with hot water.
4. 4. Remove the tough ends and the green leaves from the leek.
5. 5. Cut the leek into thin rings.
6. 6. Wash the bell peppers thoroughly.
7. 7. Remove the stem and the inside of the bell peppers.
8. 8. Cut the bell peppers in half.
9. 9. Peel off the white skin from the bell pepper halves.
10. 10. Cut the bell peppers into small cubes.
11. 11. Rinse the fish under running water.
12. 12. Pat the fish dry with a kitchen towel.
13. 13. Grease a baking dish with butter.
14. 14. Place the fish in the prepared dish.
15. 15. Season the fish with salt and pepper.
16. 16. Distribute the pepper cubes evenly over the fish.
17. 17. Place the leek rings on top of the fish and peppers.
18. 18. Mix the crème fraîche with the juice of one lemon.
19. 19. Stir saffron threads into the crème fraîche mixture.
20. 20. Pour the saffron cream over the fish and vegetables.
21. 21. Place the baking dish in the preheated oven.
22. 22. Bake the casserole for 15 to 20 minutes.
23. 23. Take the dish out of the oven.
24. 24. Distribute the shrimp around the edge of the casserole.
25. 25. Drizzle the shrimp with a little white wine.
26. 26. Put the dish back in the oven for another 5 minutes.
27. 27. Chop fresh dill sprigs finely.
28. 28. Sprinkle the finished casserole with the dill.
29. 29. Serve the casserole hot.

Nutrition per serving

• kcal: 398
• Protein: 40 g · Fett/Fat: 21 g · Carbs: 8 g