Our recipes

Haddock au gratin with mushrooms and tomatoes



For 1-2 servings

  • 250g haddock fillet
  • 300g brown mushrooms
  • 1 large tomato
  • 1 clove of garlic
  • 1 bunch basil
  • 80g parmesan cheese
  • 4 tablespoons olive oil
  • salt, pepper


Defrost the haddock fillets, rinse and pat dry. Slice half of the mushrooms and place in a baking dish. Finely chop the other half of the mushrooms. Rinse and seed the tomatoes and cut into small cubes. Also chop the garlic clove and wash the basil, shake it dry and chop it very finely.
{br}} Now mix the chopped mushrooms, tomatoes, basil, garlic, salt, pepper, olive oil and cheese in a bowl.
{br}} Place the fish fillets on top of the mushrooms and spread the mushroom mixture on top, pressing it down lightly. Bake at 220°C top and bottom heat for about 15-20 minutes. Croquettes fit to it. {br}}{br}} Bon appetit.


30 minutes

Difficulty level