Fish Casserole with Vegetables
A fish casserole with vegetables is a recipe featuring fresh ingredients from the Fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 cod fillets (125 g each)
- Salt
- black pepper (freshly ground)
- 1 tbsp Lemon Juice
- 2 small zucchini
- 1 large eggplant
- 4 sprigs thyme
- 2 Garlic cloves
- 5 spring onions
- 3 tbsp olive oil (plus extra for greasing the dish)
- 4 eggs
- 200 ml milk
- 60 g Gouda cheese
- Nutmeg (freshly grated)
Instructions
-
1.
Rinse the fish fillets, pat dry, season with salt and pepper, and drizzle with lemon juice. Cover and refrigerate to marinate. Wash the zucchini and eggplant, trim ends, and slice lengthwise into about ½ cm thick rounds. Rinse thyme sprigs, shake dry, and strip leaves from stems. Peel garlic and finely chop. Clean spring onions, trim roots, and cut into thin rings. Heat 1 tsp oil in a hot pan and sauté garlic with spring onion rings for 2–3 minutes. Add thyme, stir, then remove from pan. Reheat 1 tbsp oil in the same pan and fry zucchini slices for 1–2 minutes per side; set aside. Add remaining oil to the pan and brown eggplant slices for 3–4 minutes per side.
-
2.
Preheat oven to 200 °C (Oven + Fan). Lightly grease a baking dish with oil. Layer zucchini and eggplant in the dish, seasoning each layer with salt and pepper. Place fish fillets on top. Whisk eggs with milk, fold in spring onion mixture, and season with salt, pepper, and nutmeg. Pour the custard over the casserole. Sprinkle grated Gouda cheese on top and bake for about 30 minutes until golden brown.
