Main course 4 35 min

Almond-fennel dish with fish

Preparation

Preheat the oven to 180˚C.
Peel the potatoes and boil in salted water until just cooked.
Cut the fennel into small cubes and boil in salted water until just cooked.
Mix the potatoes and fennel cubes and season to taste with salt and pepper.
Grease a baking dish and put in the potato mixture and the slices of tilapia filet.
Sprinkle the olives, almonds and sweet peppers over the mixture.
Mix the eggs with the cream and season to taste with salt and pepper.
Spoon the egg and cream mixture into the baking dish and sprinkle with the cheese.
Bake for 20 minutes in the oven.
Let the dish cool down a little bit before serving.