Pollock Casserole with Vegetables and Cheese
Pollock and eggs provide protein, while eggplant, tomatoes, and bell pepper add fiber and juiciness. Baked cheese forms a golden crust, while the fish stays tender and moist.
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Inventory: Oven
1 kg 250 gram
Servings: 6 (1 serving ≈ 294 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut pollock (500 g) into pieces, eggplant (500 g) into strips, and tomatoes (200 g) and bell pepper (100 g) into slices.
Layer the vegetables and fish in a dish, then season with table salt (to taste) and black pepper (to taste). Whisk the eggs (250 g) with cream 20% fat content (80 g), pour it over the ingredients, and add olive oil (20 g).
Bake at 200 °C for 30 minutes, top with hard cheese (100 g), and bake for another 10 minutes. Add parsley (15 g) before serving.
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