Sweet chili fish gratin
3 fillets of skinless cod or haddock
1 medium leek
1/2 red pepper
100 g sour cream
100 g sweet chili cream cheese
100 g sweet chili sauce
1 chicken stock cube, crushed
50 ml water
Salt and pepper to taste
100 g grated mozzarella
Finely chop the leeks and red pepper.
Place the chopped pepper in the bottom of a baking dish.
Sauté the leek in a small amount of oil until softened.
Cut the fish into pieces and arrange them over the pepper.
Spread the sautéed onion over the fish, seasoning with a little salt and pepper.
In a bowl, mix together the sour cream, sweet chili cream cheese, sweet chili sauce, and water.
Crumble the chicken stock cube into the sauce and stir well.
Pour the sauce over the fish and top with grated mozzarella.
Bake at 200°C for 20-25 minutes.
Serve with boiled potatoes, pumpernickel bread, and a fresh salad.
