Ingredients
Units
Scale
- 7 oz skinless salmon fillet
- 7 oz skinless cod fillet
- 1 cup cheddar cheese
- 1 cup heavy cream
- 1/2 cup dry white wine
- 2 cloves garlic
- 1 red bell pepper
- 1 leek
- 1 zucchini
- 1 large carrot
- 1 shallot
- 1 vegetable or fish bouillon cube (0.36 oz)
- 1 teaspoon dried oregano
- Fresh Italian parsley
- Salt and pepper
- Olive oil
Instructions
- Preheat the oven to 375–400°F (convection) or 410–430°F (conventional oven).
- Finely chop the shallot and garlic. Slice the leek into thin half rings, and cut the bell pepper, zucchini, and carrot into small pieces.
- Heat a splash of olive oil in a pan and sauté the bell pepper, leek, zucchini, shallot, and carrot for about 5 minutes, stirring occasionally. Add the garlic during the last minute.
- Season with dried oregano, salt, and pepper. Pour in the white wine and let it reduce briefly. Then add the heavy cream and crumble in the bouillon cube. Let everything simmer for a few minutes, stirring occasionally, until slightly thickened.
- Lightly grease a medium-sized baking dish with olive oil. Cut the salmon and cod into chunks and spread them evenly in the dish. Pour the sauce over the fish, then sprinkle with a handful of finely chopped parsley followed by the shredded cheese.
- Place in the oven for 20 to 25 minutes, or until the cheese is golden brown.
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Belgian