Delicious recipe for fish with a crispy crust on a layer of bell pepper and tomato
Ingredients
600 to 700 gr cod fillet
5 tomatoes
splash of olive oil
3 peppers
1 onion
juice of ½ lemon
2 cloves of garlic
1 teaspoon paprika powder
pinch of cayenne powder
25 gr butter
50 g bread crumbs
50 g grated cheese
2 tsp tomato puree
pepper and salt
A few sprigs of fresh thyme
materials
Casserole
Preparation
Preheat the oven to 180 degrees. Pat the fish dry and sprinkle with some lemon juice and sprinkle with a little salt and pepper. Finely chop the onion and garlic and fry in a pan with a little bit of oil until translucent. Cut the peppers into thin strips and the tomatoes into pieces. First add the bell pepper strips and stir in the tomato puree.
After 3 minutes, add the tomatoes and mix well. Season the vegetable mixture with paprika, cayenne pepper and a pinch of salt and pepper. Let the sauce simmer for another 2 minutes and then transfer to a large baking dish. Place the fish in the pepper mixture.
Heat the butter in a pan and turn off the heat. Stir in the breadcrumbs and let it cool slightly. Fold the cheese and some thyme (reserve a few sprigs for garnish) into the breadcrumbs. Spread over the fish and press gently. Place the casserole in the oven for 20 minutes. Place the sprigs of thyme on the fish 2 minutes before the oven is ready. Delicious with some potatoes or rice.Â
Source: Leukerecepten by leukerecepten-nl.
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