in Greece

Fish casserole with feta crust

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Ingredients for 4 servings:

  • 4 stalk(s) leeks
  • 2 tbsp oil (sunflower oil)
  • 4 beefsteak tomatoes
  • 800 g redfish fillet(s)
  • 400 g feta cheese
  • Pepper, from the mill
  • Salt
  • 250 g crème fraîche
  • nutmeg

Instructions

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

Preheat oven to 200°C. Wash and slice the leeks. Slice the tomatoes, season with salt and pepper. Wash the redfish fillet and pat dry. Thinly slice the feta. Heat sunflower oil in a large pan and sauté the leeks for 5 minutes. Season with salt and pepper to taste. Place the leeks in a greased baking dish and spread half of the feta over them. Arrange the redfish fillet on top and season generously with salt and pepper. Finally, add the tomatoes. Stir the crème fraîche until smooth, season with nutmeg, and spread over the tomatoes. Top the casserole with the remaining feta slices and bake for 35 minutes. Side dish: boiled potatoes.

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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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