Vegetable Fish Casserole

For the vegetable-fish casserole, boil the potatoes with skin until al dente (then peel and slice) and cut the broccoli into small florets and steam until al dente.

Put the fish fillets still frozen in a small baking dish, a little olive oil, salt, pepper and some of the garlic on top. Now crumble some of the feta over it, top with potato slices and broccoli.

Again salt, pepper and the remaining garlic over it. Spread the rest of the feta, potatoes and broccoli. Add salt and pepper. Mix the cream cheese with a dash of milk and some olive oil and spread over the casserole.

Put it in the preheated oven and after about 5 minutes add the cheese for topping. The casserole is ready when the cheese is lightly browned.

Preparation Tip:

The vegetable-fish casserole can be varied as desired with other fish and vegetables. Also the cheese can be used as desired according to taste.

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