Mozarella cut into thin slices. Wash the zucchini and cut into 1/2 cm thick slices, season with salt and stand a little, then dab the resulting liquid with a kitchen towel. Heat the olive oil in a frying pan and fry the zucchini slices in it until hearty, season with pepper. Season the cod fillets with salt and season with pepper, drizzle with juice of one lemon and pull briefly. The fish fillets are alternated with the mozarella and zucchini slices. Place the onion slices in a buttered gratin dish. Season the tomato juice with lemon, salt and pepper and pour over the onion. Then put the cod pieces on top. Cook the casserole in the heated oven (200 degrees) for about 10 minutes. It becomes crispier if the oven grill is turned on for a few minutes at the end of the cooking time. Serve sprinkled with thyme.
Our tip: Zucchini are tender in taste and therefore also well suited for children.