Casserole of cabbage fish and potato slices

Preheat the oven to 200 ° C.

Halve the garlic clove. Boil the potato slices with the garlic in the whipped cream for about 10 minutes. Pour the cream into a measuring jug and remove the garlic.

Cut half a lemon into thin slices, squeeze out the other half. Squeeze the cooked garlic into the garlic press and mix with 2 tbsp lemon juice and salt and pepper. Brush the coalfish fillets with this.

Cut the tomatoes and chicory into slices. Place the fish fillets in the oven dish. Divide the tomatoes and the chicory over them. Arrange the potato slices on top of each other, insert a slice of lemon here and there.

Beat the egg with some of the lukewarm cream, stir in the rest of the cream and pour it over the dish.

Bake the dish in the oven for 35 minutes, so that the potatoes are cooked and the dish is turned into a nice golden brown crust.