Cauliflower and Fish Casserole in the Microwave
Cauliflower replaces rice and creates a soft base for the fish. Tomato and sour cream sauce keeps the casserole juicy, while the microwave cooks it quickly.
Break the cauliflower (400 g) into florets and boil it in salted water for 8 minutes. Drain and mash it.
Mix the cauliflower with half of the hard cheese (50 g) and table salt (3 g). Grease a microwave-safe dish with butter (15 g).
Add half of the cauliflower mixture, arrange the cod pieces (400 g) on top, and cover with the remaining cauliflower.
Mix the tomato paste (120 g) with the 30% sour cream (120 g), pour it over the casserole, and sprinkle with the remaining hard cheese (50 g).
Microwave at 800 W for 8 minutes. Let the casserole stand for 10 minutes, then cut it into portions.
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