Recipe

Fish And Tomato Casserole Recipe

	Lor / All my dishes 1 year, 3 months ago This is a delicious casserole and you can add a variety of your favourite veggies to it. Prep:25m Cook:30m Servings:4	Lor
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Ingredients

1 Tbsp. extra-virgin olive oil

4 haddock, halibut or red snapper fillets (about 1-1/2 pounds)

Salt and freshly ground black pepper to taste

3 Tbsp. chopped fresh dill or parsley

2 ripe but firm medium tomatoes, seeded and sliced

*I quarter the tomatoes to seed them and then slice.

1/2 cup red onion, sliced thin

Note: Because my family and I love zucchini, I also layer 1/2 a zucchini, thinly slicedl.

Directions

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.

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