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🍽️ Fish Casserole with Fresh Lemon Cream

601 kcal · 30 min · 4 servings

Ingredients

• cod, frozen 600 g
• lemons 1 pc.
• butter 1 tbsp
• wheat flour, Type 405 40 g
• milk 350 ml
• vegetable broth 350 ml
• pepper, black ground pinch
• salt pinch
• broccoli 1 pc.
• toast bread 2 slices
• parmesan, grated 100 g
• ciabatta bread 1 pc.

Instructions

1. 1. Let the fish thaw overnight in the refrigerator.
2. 2. Thoroughly rinse the lemon with hot water.
3. 3. Finely grate about 1 teaspoon of the lemon zest.
4. 4. Squeeze the juice from half a lemon.
5. 5. Slice the other half of the lemon into thin slices.
6. 6. Melt the butter in a pot over medium heat.
7. 7. Add the flour and sweat it while stirring constantly.
8. 8. Deglaze the mixture with milk and broth.
9. 9. Stir well to prevent lumps from forming.
10. 10. Season the sauce with the grated lemon zest.
11. 11. Let the sauce simmer for about 5 minutes over low heat.
12. 12. Season the sauce with salt, pepper, and a little lemon juice.
13. 13. Preheat the oven to 180 °C (top/bottom heat).
14. 14. Wash the broccoli and cut it into florets about 2 cm in size.
15. 15. Rinse the fish and pat it dry.
16. 16. Cut the fish into bite-sized pieces.
17. 17. Season the fish pieces with the remaining lemon juice, salt, and pepper.
18. 18. Place the fish and vegetables in a greased baking dish.
19. 19. Distribute the lemon sauce evenly over the casserole.
20. 20. Place the lemon slices on top.
21. 21. Finely chop the toast bread.
22. 22. Mix the bread with the Parmesan.
23. 23. Spread the bread and Parmesan mixture over the casserole.
24. 24. Bake the casserole in the oven for about 35 minutes until golden brown.
25. 25. Place the ciabatta in the oven for the last 10 minutes.
26. 26. Slice the ciabatta.
27. 27. Serve the ciabatta slices with the casserole.

Nutrition per serving

• kcal: 601
• Protein: 42 g · Fett/Fat: 31 g · Carbs: 42 g