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Fish Casserole
Cooking time : 35 mins
Preparation time : 15 mins
Main cooking utensil : casserole
Oven temperature : moderately hot, 375°F - Gas Mark 4-5
Oven Position : centre
For 4-6 people
1 ½ lb cod or haddock
fillet*
juice of lemon
seasoning
1 medium sized onion
4oz mushrooms
1 small red pepper
(capsicum)
8oz tomatioes
1 tablespoon of brown sugar
little butter
To garnish :
cooked or canned peas
rind 1 lemon
parsley
1. Divide the fish into 4-6 equal portions.
2. Squeeze some of the lemon juice over the fish and season to liking.
3. Chop the onion and mix with the mushrooms and the pepper. Place the onion mixture and fish into the casserole with half of the chopped tomatoes.
4. Sprinkle brown sugar over the ingredients in the casserole dish and place nobs of butter on the top.
5. Cover with lid or aluminium foil and put in the centre of the oven for 30 minutes or until the onion is soft.
6. When cooked, add remainder of chopped tomato and a few peas, heat for a few minutes, add the rest of the lemon juice and rind, and sprinkle with parsley.
To serve : Piping hot with creamed or new potatoes.
To Vary : Add 1-2 crushed cloves of garlic
To Store : This dish should be eaten immediately after cooking
*Fish to choose for a casserole dish :
White fish is preferable and this is best if firm textures.
For economy dished : cod, fresh haddock
For special occasions : brill, turbot, and halibut.
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