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🍽️ Romanesco Casserole with Fish

569 kcal · 30 min · 4 servings

Ingredients

• 400 g Romanesco florets
• 400 g Cauliflower florets
• Salt
• 2 Bell peppers (yellow and red)
• 600 g Fish fillet (e.g. Cod)
• 2 Eggs
• 200 ml Whipping cream
• 100 g Crème fraîche
• 50 g White bread crumbs
• 50 g Grated Parmesan
• Nutmeg
• Pepper
• 2 tbsp Freshly chopped parsley

Instructions

1. 1. Rinse the Romanesco broccoli florets under running water.
2. 2. Bring a pot of water to a boil with salt.
3. 3. Add the broccoli florets to the boiling water for 3 minutes (this is called blanching).
4. 4. Remove the broccoli florets and rinse them immediately with cold water to stop the cooking process.
5. 5. Let the vegetables drain well.
6. 6. Wash the bell peppers.
7. 7. Cut the bell peppers in half.
8. 8. Remove the seeds and the white pith.
9. 9. Dice the bell peppers into small cubes.
10. 10. Divide the drained vegetables and the diced peppers evenly among four ovenproof ramekins.
11. 11. Preheat the oven to 180 degrees Celsius fan-assisted.
12. 12. Rinse the fish under running water.
13. 13. Pat the fish dry with kitchen paper.
14. 14. Cut the fish into four equal pieces.
15. 15. Place one piece of fish on top of the vegetables in each ramekin.
16. 16. Whisk the eggs in a bowl.
17. 17. Stir the cream into the eggs.
18. 18. Add the crème fraîche and stir it in.
19. 19. Add the breadcrumbs and stir them in.
20. 20. Add the Parmesan cheese and stir it in.
21. 21. Season the mixture generously with salt.
22. 22. Season the mixture with nutmeg.
23. 23. Season the mixture with black pepper.
24. 24. Pour the egg-cream mixture evenly over the fish and vegetables in the ramekins.
25. 25. Place the ramekins in the preheated oven.
26. 26. Bake the casseroles for about 20 minutes until golden brown.
27. 27. Remove the casseroles from the oven.
28. 28. Sprinkle the finished casseroles with fresh parsley.
29. 29. Serve the casseroles immediately.

Nutrition per serving

• kcal: 569
• Protein: 45 g · Fett/Fat: 34 g · Carbs: 21 g