Fish Casserole with Bacon
Cod, bacon, eggs, and cheese provide complete protein. Courgettes and bell pepper replace potatoes and add moisture, while almond flour binds the base instead of wheat flour.
Grate the courgettes (300 g), season lightly with salt, and leave them for 5 minutes, then squeeze them thoroughly. Use egg (200 g): set aside 50 g for the base and 150 g for the sauce. Mix the courgettes with the almond flour (40 g) and the first portion of egg.
Chop the onion (200 g) and bell pepper (200 g), mince the garlic (12 g), and fry the vegetables in olive oil (30 g) until soft.
Beat the remaining egg with sour cream 30% (150 g), table salt (4 g), and black pepper (1 g).
Use hard cheese (100 g) and grate it. Cut the cod (300 g) into pieces and the bacon (100 g) into strips. Mix the fish, bacon, fried vegetables, egg-and-sour-cream mixture, and half of the cheese.
Spread the courgette base in a dish, form a rim, and add the filling. Top with the remaining cheese and bake at 180 °C for 40 minutes.
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