Almond-fennel dish with fish
Ingredients
- 700 g potatoes
- 600 g fennel
- 1 dl milk
- 150 g black olives (stoned)
- 60 g almonds
- 1 pot sweet peppers
- 200 g mild cheese, grated
- 2 eggs
- 250 ml cream
- salt and pepper
- 4 tilapia fillet, cut into thin slices
Preparation
Preheat the oven to 180˚C.
Peel the potatoes and boil in salted water until just cooked.
Cut the fennel into small cubes and boil in salted water until just cooked.
Mix the potatoes and fennel cubes and season to taste with salt and pepper.
Grease a baking dish and put in the potato mixture and the slices of tilapia filet.
Sprinkle the olives, almonds and sweet peppers over the mixture.
Mix the eggs with the cream and season to taste with salt and pepper.
Spoon the egg and cream mixture into the baking dish and sprinkle with the cheese.
Bake for 20 minutes in the oven.
Let the dish cool down a little bit before serving.
Nutritions
- Carbs
- 38 g
- 14 %
- Fats
- 59 g
- 84 %
- Protein
- 55 g
- 110 %
- Kcal
- 895
- 45 %
- Sat. fat
- 28 g
- 140 %