Fish and vegetable gratin

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 200 °C fan.

2. 02

   Cut the fish fillet into serving-sized pieces and season with pepper and salt. Sprinkle with finely sliced lemon balm leaves and place in an ovenproof dish.

3. 03

   Remove the stalks from the peppers and cut them into strips. Divide the broccoli into small, bite-sized florets and slice the mushrooms.

4. 04

   Mix the cream cheese with the milk. Finely chop the garlic clove and stir it in. Season with pepper and salt.

5. 05

   Spread the peppers, broccoli and mushrooms over the salmon. Pour the milk and cream cheese mixture over the top.

6. 06

   Finely slice the red onions and mix with the oil, pepper and salt. Spread over the vegetables and sprinkle with the crushed cashews. Bake for 30 minutes. Sprinkle with basil leaves to serve.

7. 07

   Wash the salad leaves, tear into smaller pieces if needed and arrange on plates. Quarter the cherry tomatoes, finely slice the onions into rings and arrange both over the leaves. Finely slice the basil leaves, chop the garlic and mix with the remaining dressing ingredients except the Parmesan. Drizzle the dressing over the salad. Scatter with freshly shaved Parmesan and serve with the ciabatta slices.

8. 08

   While the gratin is baking, prepare the gnocchi according to the packet instructions and serve alongside the gratin.