MEDITERRANEAN FISH CASSEROLE
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
MEDITERRANEAN FISH CASSEROLE
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
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
SUMMER FISH STEW WITH ROUILLE
Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 19
Steps:
- Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.
- Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
- Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
- Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop - if they don't close after a few seconds, discard them.
- Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.
- To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you'll definitely want to mop up the juices.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 2.01 milligram of sodium
MEDITERRANEAN FISH STEW WITH GARLIC TOASTS
Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
- Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
- Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.
Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.17 milligram of sodium
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SICILIAN-STYLE FISH STEW RECIPE | THE MEDITERRANEAN DISH
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- Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!
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