Vegetable-Fish Gratin with Phyllo Dough

Ingredients

• 200 g cod or haddock fillet (1 piece)
• 200 g tomatoes (2 tomatoes)
• 150 g Zucchini (1 Zucchini)
• 80 g young spinach
• 200 g sheep cheese
• 2 tbsp chopped parsley
• 150 g crème fraîche
• 2 egg whites
• Salt
• black pepper (freshly ground)
• 2 Garlic cloves
• 3 tbsp olive oil
• 150 g oval phyllo dough sheets (2 sheets)

Instructions

1. 1.

   Cut the fish fillet into cubes. Blanch the tomatoes, halve them, remove seeds and dice finely. Wash, trim and cube the zucchini, then mix with the tomatoes. Rinse and dry the spinach. Crumble the sheep cheese and combine with crème fraîche, egg whites and parsley; season with salt and pepper. Peel and crush the garlic.

2. 2.

   Preheat oven to 180°C (356°F). Lightly oil a small baking dish (about 14 x 20 cm). Fold one phyllo sheet to fit the dish and place it inside. Layer fish, vegetables, and cheese mixture alternately. Fold the remaining phyllo sheet, lay it on top, press firmly, and brush with the remaining olive oil. Bake in the preheated oven for about 30-40 minutes until golden brown.