For bechamel sauce:
- 1 tbsp. flour
- 2 tbsp. olive oil
- 3 tbsp. dry white wine
- 3/2 cup coconut
- milk, nutmeg, salt, black pepper to taste
For main dish:
- 500 g Veres eggplant spread
- 350 g (2 pcs.) sweet pepper
- 300 g sliced potato
- 250 g (1 pcs.) zucchini
- 60 g green basil
- sea bass or other fish fillets
- 120 g grated mozzarella
- ½ lemon
- lime zest, salt to taste
Cooking:
1
For sauce: place flour, olive oil in a stewpan and cook for 2 minutes. Add wine and cook until wine evaporates. Add coconut milk, mix with a whisk and cook it for 5-7 minutes until it thickens.
2
For main dish: cook sweet peppers in boiling water for 15 minutes, clean and then grill them. Slice zucchini (4 mm thick), grill each side of zucchini pieces, and add salt, olive oil.
3
Take a baking dish and lay out layers:
- peppers, sauce, mozzarella, basil leaves (first);
- potato, 250 g Veres eggplant spread, mozzarella, basil leaves (second),
- marinated fish fillets, first layer, fried zucchini, second layer, peppers or potato.
Bake it at 160 °C for 45 minutes.
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