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Sweet and Sour Fish Casserole
This is a sweet and sour fish casserole, baked in the oven. It goes well with rice and a green salad. The recipe is adapted from The Sephardic Table by Pamela Grau Twena.
Ingredients
- lemon juice1/2 cup
- tomato paste, heaping1 tbsp
- sugar2 tbsp
- turmeric1/2 tsp
- vegetable oil2–3 tbsp
- onion, medium, sliced to make 1 cup2–3
- green bell pepper, sliced2
- chile pepper, finely chopped1
- tomato, medium, sliced6
- garlic, thinly sliced2–3 clove
- salt1/2 tsp
- black pepper1/2 tsp
- white fish fillets, e.g. cod, haddock, hake, pollock500–700 g
- parsley or cilantro sprig, finely chopped; or cilantro sprig; optional2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside.
Preheat oven to 350°F.
Heat the oil in a large pot. Add the onions, and sauté until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish.
In the same oil, sauté the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions
Layer half of the raw tomatoes over the peppers.
Spread the garlic over the tomatoes, and season with half of the salt and pepper.
In the same oil, sauté the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper.
Top the fish with the remaining tomato slices. Spread the lemon-tomato-paste sauce over the top layer.
Cover dish with aluminum foil, and bake for 20 minutes.
Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested.
Sprinkle with parsley or cilantro garnish, if desired.
Serve immediately.