in Greece

Greek casserole

updated

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Ingredients for 4 servings:

  • 4 stalk(s) leeks
  • 4 tomatoes
  • 800 g redfish fillet(s) or pollock fillet
  • 400 g feta cheese
  • 250 g crème fraîche
  • Oil (sunflower oil)
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tastes good with boiled potatoes or rice

Preheat the oven to 200°C. Slice the leek into thin rings and wash thoroughly. Wash and slice the tomatoes, season with salt and pepper. Wash the fish and pat dry. Cut the feta into thin slices. Heat sunflower oil (about 2 tbsp) in a pan and toss the leek for 5 minutes. Season to taste with salt and pepper. Place the leek in a greased baking dish and spread half of the feta on top. Place the fish fillets on top, also season with salt and pepper. Cover with the tomato slices. Whisk the crème fraîche until smooth, season with nutmeg, then spread it over the tomatoes. Top the casserole with the remaining feta slices and bake for 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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