Fish casserole with green peppers and tomatoes


  • 800 grams fish fillets
  • 350 grams tomatoes
  • 1 lemon
  • 2 eggs
  • 20 grams butter
  • 125 milliliters cream
  • 2 teaspoons green peppercorns
  • 1 tablespoon fresh parsley,chopped

Preparation method (receipt)

Grease with butter refractory shape. Scald the tomatoes, peel, cut into thick circles. Rinse, dry, drizzle with lemon juice, fish, salt and put in shape, alternating slices of tomato. Shake the eggs with the cream, green pepper and parsley, pour the egg cream on the fish and cook in the oven for 25 minutes at 220 degrees Celsius, covered with foil shape.

fish tomato lemon egg butter cream green peppercorns salt parsley