Tony's Fish Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Fillets of a white fish such as cod, sole, pollock etc.
Filling:
1 part finely chopped shallot or mild onion
2 parts blanched broccoli chopped into fairly small pieces
1 part chopped mushrooms
Bajan Hot sauce to taste (go easy)
Dash of lime or lemon (go easy)
Lots of fresh thyme finely chopped
a little chopped garlic.
salt and ground black pepper
Topping:
Fine bread crumbs
Grated cheddar cheese
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Directions: |
Directions:Tony's directions and I quote
'Grease casserole . Top with bread crumbs
Bake at 450 º F. 10 - 12 minutes per inch for total cooking time. When 2/3 cooked take out and top with grated cheddar cheese. Return to oven and cook at 350 º F till done.'
Linda Allan found these a little scanty so this is what she actually does.Heat oven to 450 º F.Thaw the fish, remove any bones and pat dry. If using frozen broccoli let it thaw to room temperature and drain it. If using fresh broccoli blanch it for a couple minutes and put it in cold water to stop the cooking. Drain it. Make sure the broccoli is well drained as the filling should not have any liquid in it. Chop the broccoli into about 1/2 inch sized pieces. If you are using some of the stems they should be smaller. Fry the chopped mushrooms in a little butter till just cooked. I also sauté the onion as I find it is milder tasting. Combine the filling ingredients in a bowl. In a greased casserole dish layer the filling and fish starting and ending with the filling. I usually end up with two layers of fish and three of filling. Sprinkle a layer bread crumbs on top. Bake uncovered until it is about 2/3 cooked. Allow about 10 -12 minutes per inch deep of casserole for the total cooking time. Remove the casserole. Sprinkle the casserole with grated cheese. Lower heat to 350 º F and immediately return the casserole to the oven to finish cooking. |
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Personal
Notes: |
Personal
Notes: If I am making this for a small number of (2 or 3) people a loaf pan works well but any oven proof casserole that is at least 3 inches deep works fine. If the fish fillets are very thin you may want to put several of them on top of each other. I like it best if the filling layers are about twice as deep as the fish layers. I like it best if the filling is course enough that it has texture but small enough to eat without a knife.
Go easy when adding the hot sauce and the citrus juice to the filling as more can be added at the table.
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