Courgette Fish Moussaka

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 kg large potatoes
  • 4 (approx. 800 g) Courgette
  • 5-6 Tbsp oil, salt, white pepper
  • 600 g Fish fillet
  • 1-2 TABLESPOONS Lemon juice
  • 2 medium beef tomatoes
  • 2 garlic cloves, 2-3 stems
  • 7-10 Tbsp thyme, 1/2 bunch parsley
  • 1 tablespoon (10 g) + approx. 1 tsp butter/
  • 7-10 Tbsp Margarine, 1 tablespoon (10 g) flour
  • 200 g whipped cream, 1/4 l milk
  • 25 g grated parmesan

Directions

  1. 1

    Peel the potatoes, clean the zucchini. Wash both and cut into slices. Fry the potatoes and zucchini one after the other in hot oil for about 3 minutes, turning more often. Seasoning

  2. 2

    Wash the fish, pat dry and cut into 4 pieces. Sprinkle with lemon

  3. 3

    Wash the tomatoes and cut them into slices. Peel and chop the garlic. Wash the herbs and chop, except for a few things.

  4. 4

    Heat 1 tablespoon of fat. Sauté the garlic in it. Sprinkle with flour and sauté briefly. Stir in cream and milk, bring to the boil and simmer for about 5 minutes. Stir in cheese and herbs. Season sauce with salt and pepper to taste

  5. 5

    Put half the potatoes and courgettes in a greased casserole dish. Pour 1/3 of the sauce over it. Salt the fish, place it on top and again spread 1/3 of the sauce on top. Cover with the rest of the potatoes and zucchini. Finish with tomatoes. Add the rest of the sauce

  6. 6

    Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes. Garnish with the remaining herbs

Nutrition Facts

KCAL
610 kcal
CARBS
41 g
FATS
29 g
PROTEINS
41 g

Categories & Tags

MiscellaneousMain dishSoups