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
Wash the fish, pat dry and cut into 4 pieces. Sprinkle with lemon
Wash the tomatoes and cut them into slices. Peel and chop the garlic. Wash the herbs and chop, except for a few things.
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
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
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