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
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
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