Breton Fish Casserole

Cut the fish fillet into pieces of about 5 cm, clean, acidify, then season with salt, season with pepper, rub with the herbs de Provence and fry in oil.

Cover with a few flakes of butter. Place in an ovenproof dish according to the following directions: Fish – sauce – zucchini – mashed potatoes. Bake everything together for about 15 minutes.

Serve with salad, baguette and wine.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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