Fish and Tomato Casserole

Wash potatoes and pre-cook for 15 minutes with the peel. Drain, peel and cut into thin slices.

Wash fish fillets, dry them, sprinkle with juice of one lemon and season with salt and pepper.

Wash tomatoes, cut them crosswise, blanch (scald) with boiling hot water and remove skin. Cut the tomatoes into slices.

Peel and chop the garlic clove.

Mix Bommerlunder, whipped cream, eggs, green pepper, garlic and parsley. Season with salt.

Grease a gratin dish. Layer fish, potatoes and tomato slices. Pour the egg whipped cream on top and sprinkle cheese on top.

Bake in the preheated oven on the middle shelf at 200 °C for about 25 minutes.

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