Best Mediterranean Fish Casserole Recipes

MEDITERRANEAN FISH CASSEROLE

Mediterranean Fish Casserole image

A delicious fish casserole with mushrooms, tomatoes, basil and parmesan. You can add shrimps between fish roll-ups if desired.

Provided by shirlgirl

Categories European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

700 g flat fish fillets (1 1/2 pounds, plaice, sole etc)
1/2 lemon, juice of
1/2 teaspoon salt
pepper
125 g cream cheese with herbs (4 1/2 ounces)
1 teaspoon chopped fresh oregano
250 g medium sized mushrooms (9 ounces, quarter)
4 medium tomatoes (deseeded, skin removed and roughly chopped) or 400 g canned tomatoes, drained and chopped (14 ounces)
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
shrimp (optional)
3 tablespoons chopped flat leaf parsley
6 basil leaves, cut in fine strips
5 tablespoons dry breadcrumbs
5 tablespoons grated fresh parmesan cheese
2 tablespoons olive oil or 2 tablespoons butter
3 crushed garlic cloves

Steps:

Fish:.
If your fish fillets are large, you need to cut them in half (vertically). They should be easy to be rolled.
Drizzle lemon juice over the fish. Season with salt and pepper. Spread the cream cheese onto the outer shiny side of fish.
Roll up fillets. Season with salt and pepper.
Vegetables:.
Into a buttered heatproof casserole add quartered mushrooms.
Place tomatoes on top of mushrooms.
Add 1 tbsp of parsley and 1 tbsp of basil to the tomatoes and mushrooms.
Place rolled fish on top of tomatoes and mushrooms.
Place optional shrimps between fish rolls.
Provencal Topping:.
Mix all ingredients except oil/butter.
Cover the fish with Provencal topping.
Drizzle with oil or sprinkle with butter flakes.
Bake for 20 minutes in a 220°C / 430°F preheated oven.
Serve with buttered boiled potatoes sprinkled with chives.

Nutrition Facts : Calories 349.7, Fat 11.4, SaturatedFat 2.7, Cholesterol 103, Sodium 617.3, Carbohydrate 14.4, Fiber 2.7, Sugar 4.9, Protein 46.9

MEDITERRANEAN FISH CASSEROLE

MEDITERRANEAN FISH CASSEROLE image

Categories Fish Dinner Casserole/Gratin

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 pound small white potatoes, cut into quarters
2 large Italian frying peppers, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, peeled and chopped
4 3/4 inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each
1/4 cup pitted kalamata olives, chopped
2 plum tomatoes, seeded and cut into 1/4-inch wedges
2 tablespoons lemon juice
1/4 cup flat-leaf parsley, chopped

Steps:

1. Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400 degrees F for 35 minutes or until potatoes are tender, stirring occasionally. 2. Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley. 3. Bake at 400 degrees F for 25 minutes or until fish flakes easily when tested with a fork.

MEDITERRANEAN FISH CASSEROLE

Mediterranean Fish Casserole image

Make and share this Mediterranean Fish Casserole recipe from Food.com.

Provided by Anastacey

Categories Low Cholesterol

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 lb small white potatoes, cut into quarters
2 large italian frying bell peppers, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, peeled and chopped
2 (5 ounce) cod fish fillets (recommend US pacific caught) or 2 (5 ounce) halibut fillets
1/4 cup pitted kalamata olive, chopped
2 plum tomatoes, seeded and cut into 1/4-inch wedges
2 tablespoons lemon juice
1/4 cup flat leaf parsley, chopped

Steps:

Heat oven to 400°F Grease an oval 2-quart casserole dish with
tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400°F for 35 minutes or until potatoes are tender, stirring occasionally.
Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.
Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.

Nutrition Facts : Calories 244.2, Fat 8.5, SaturatedFat 1.2, Cholesterol 30.7, Sodium 270.7, Carbohydrate 27.1, Fiber 4.8, Sugar 3.9, Protein 16.4

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