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Fish casserole with a twist

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Ingredients for 4 servings:

  • 1 kg fish fillet(s), mixed (either freshwater or saltwater fish)
  • 1 onion(s), finely diced
  • 4 tbsp tomato paste, or more if desired
  • ½ lemon(s)
  • lots of paprika powder, hot, very much
  • 1 bunch fresh parsley, chopped
  • rosemary
  • oregano
  • basil
  • tarragon
  • ¼ liter cream
  • Salt and pepper, from the mill
  • 1 bag(s) of grated cheese, approx. 150 – 200 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Mix the sauce while cold: Combine diced onion, tomato paste, juice of 1/2 lemon, plenty of paprika, chopped parsley, herbs, and cream. Place the fish fillet in a buttered casserole dish (salmon tends to be quite dry!), pour over the sauce, sprinkle with grated cheese, and bake in the oven at 180°C (top/bottom heat) for about 30-40 minutes. Serve with ciabatta or boiled potatoes and a green salad. It’s easy to make ahead and then just bake.

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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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