MEDITERRANEAN FISH CASSEROLE

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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

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

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