Casserole with white fish and cream cheese

Name: casserole with white fish and cream cheese
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g frozen coalfish fillet; baking flour; 4 tomato; 250 g cream cheese seasoning; 500 g potato slices; 100 ml fresh cream; 30 g pine nuts

Dish from the oven with coleslaw fillet, cauliflower, tomatoes, potato slices, cream cheese, whipped cream and pine nuts

Ingredients

Kitchen Stuff

1 baking dish (25 x 25 cm)

Directions

Preheat the oven to 180 ° C and in the meantime defrost the pollock fillet.
Clean the cauliflower, wash it and cut into florets. Boil for 6 to 7 minutes, drain and rinse with cold water.
Grease the oven dish with some olive oil.
Place the thawed fish in it. Cut the cauliflower florets into slices.
Wash the tomatoes and cut into small cubes. Spread the cauliflower and tomato over the fish.
Heat the cream cheese 1 min. In a saucepan and scrape half over the vegetables.
Place the potato slices on top of the dish and spread the rest of the cream cheese over it.
Beat the whipped cream and pour over the dish. Sprinkle the pine nuts over them and fry until golden brown until the sauce starts to bubble. Serve immediately.