Zucchini Fish Casserole

Ingredients

• 800 g cod fillet
• soft butter (for greasing the pan)
• Salt
• ground pepper
• 1 Zucchini
• 1 Red Onion
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 250 ml milk
• 2 tbsp crème fraîche
• 1 tbsp fresh chopped thyme
• 80 g grated Emmental cheese

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heating.

2. 2.

   Rinse the fish, pat it dry, and cut into eight roughly equal pieces. Place in a greased baking dish and season with salt and pepper. Wash, trim, halve lengthwise, and slice the zucchini into ribbons. Peel, halve, and cut the onion into strips. Sprinkle the zucchini and onion over the fish.

3. 3.

   In a hot pot, melt butter until foamy. Stir in flour, then gradually pour in wine while whisking. Add milk and continue stirring for a few minutes until slightly thickened. Remove from heat, stir in crème fraîche and thyme, and season with salt and pepper. Pour the sauce over the fish and vegetables, top with cheese, and bake in the oven for 15-20 minutes until golden brown.