Lentil and Fish Casserole

Preheat the oven.

Remove the outer leaves from the leek, chop the root ends and dark green, cut the stems in half lengthwise, rinse thoroughly, drain and cut into strips.

Heat the oil in a saucepan. Sauté the leek strips in it, turning.

Add the lentils with the liquid from the can, mix, heat and set aside.

Remove the crust from the toast and crumble it. Melt butter in a frying pan. Toast the bread crumbs in it, stirring occasionally, until golden brown on all sides. Fold in lemon zest and kitchen herbs.

Rinse cod fillet under cold running water, dry and cut into portions. Sprinkle with juice of one lemon, season with salt and season with pepper.

Stir the crème fraîche into the lentil-porridge mixture, season with salt and pepper and place in a shallow gratin dish. Place the fish pieces on top and sprinkle with the toasted bread. Place the give on the broiler in the oven.

Top/bottom heat: about 200 °C (preheated)

Hot air: 180 °C (preheated)

Gas: level 3#4 (preheated)

Cooking time: approx. thirty min.

Tips:

* Season the lentil vegetables with 1#2 tablespoons of balsamic vinegar or red wine vinegar and about 1/2 teaspoon of sugar.

* Serve with warm baguette as a side dish.

Variation – Instead of leeks, rinse 2 beef tomatoes, drain, score crosswise, place briefly in boiling water and quench in cold water.

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