Bell Bell Pepper Fish Casserole

Fish fillet rinse, dry, sprinkle with juice of one lemon. Peppers clean, rinse, cut into pieces. Remove the skin from the onion, cut into fine rings.

Heat 10 g of fat, fry onion rings, add bell pepper pieces, stir-fry for 2 min, season with salt and bell pepper. Put the vegetables in a baking dish, season the fish fillet with salt and pepper and put it on top.

Sauté 20 g of fat, add flour, douse with a quarter of a liter of water and milk, simmer for 10 minutes, season with bell pepper, salt and paprika powder. Grate the cheese, let half of it melt in the sauce.

In the meantime, cook the long grain rice in salted water.

Cover fish and vegetables with sauce, sprinkle remaining cheese on top. Bake the casserole in a heated oven at 200 °C (gas mark 3) for 20 minutes until golden brown.

Serve long grain rice and fish casserole together.

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