Wolffish Casserole
Wolffish and cheese provide complete protein, while the milk-and-sour-cream sauce keeps the fish moist. Garlic and sugar-free soy sauce create a rich cheese topping.
Remove the skin and bones from the wolffish (1000 g), then cut the fillet into large pieces. Cut the onion (300 g) into thin rings, season the fish with table salt (2 g) and black pepper (1 g).
Grease a dish with olive oil (10 g), add the onion, and arrange the wolffish on top.
Mix the milk (200 g), almond flour (20 g), the remaining salt and pepper, parsley (20 g), and sour cream 30% (100 g). Pour the mixture over the fish.
Bake at 180 °C for 22 minutes.
Grate the hard cheese (100 g), mix it with garlic (12 g) and soy sauce (30 g). Spread the cheese mixture over the surface and bake for another 10 minutes.
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