Fish And Tomato Casserole
From lor 15 years ago
- 30 minutes to make
- Serves 4
This is a delicious casserole and you can add a variety of your favourite veggies to it.
Ingredients
- 1 Tbsp. extra-virgin olive oil shopping list
- 4 haddock, halibut or red snapper fillets (about 1-1/2 pounds) shopping list
- salt and freshly ground black pepper to taste shopping list
- 3 Tbsp. chopped fresh dill or parsley shopping list
- 2 ripe but firm medium tomatoes, seeded and sliced shopping list
- *I quarter the tomatoes to seed them and then slice. shopping list
- 1/2 cup red onion, sliced thin shopping list
- Note: Because my family and I love zucchini, I also layer 1/2 a zucchini, thinly slicedl. shopping list
How to make it
- Preheat the oven to 450ºF. Lightly coat a 12 x 9 x 2 inch baking casserole with some of the olive oil.
- Place the fish in the baking casserole, overlapping them slightly if necessary, and season with salt and pepper.
- Note: I like to pour a small amount of my favourite tomato sauce on the bottom of the casserole and then lay the fish on top.
- Sprinkle half of the dill over the fish and cover with the sliced tomatoes. Scatter the onion slices over the top and sprinkle with the remaining dill or parsley.
- Drizzle with the remaining olive oil and season lightly with salt and pepper.
- Sprinkle a handful of seasoned/plain bread crumbs mixed with some Parmesan cheese over the top.
- Bake until bubbling on the sides and the fish is cooked through, about 25-30 minutes.
- Serve hot.
- Note:
- This casserole can be made in a jiffy because you just layer and bake. Leftovers are also good at room temperature as an appetizer, dressed with a little more olive oil and a drizzle of some good-quality vinegar.
People Who Like This Dish 4
- Steve221 Nowhere, Us
- momo_55grandma Mountianview, AR
- mamalou Attleboro, MA
- morninlite Kalamazoo, MI
- lor Toronto, Canada
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