Prep 10 mins
Cook 20 mins
This is based on a recipe I got from a friend 30 years ago. It was called Greek Fish but it didn't seem particularly Greek to me. The original recipe called for Haddock or white fish - I usually use snapper or cod fillets. Hope you like it - this is the first recipe I have posted!
- 1 lb white fish fillet (3-4)
- 4 skinned sliced tomatoes (see Note 1)
- 1⁄2 teaspoon sugar
- 3 tablespoons chopped parsley
- 1⁄4 cup melted butter
- 2 tablespoons flour
- 1 tablespoon sweet paprika
- 1 teaspoon Old Bay Seasoning, to taste
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 lemon, cut in wedges
- Grease an 8 1/2" X 11" pan. (Or use baking spray.)
- Cover the bottom of the baking dish with the sliced tomatoes.
- Sprinkle with sugar and parsley.
- Arrange fish on top.
- Mix melted butter, paprika, Old Bay seasoning, salt, pepper and flour.
- Spread over fish.
- Bake at 400F for 20 min or until fish flakes easily with fork.
- Squeeze lemon juice over casserole before serving and serve with additional lemon wedges.
- Note 1: Put tomatoes in a bowl and blanch with boiling water. After a minute or so the skins will slip right off.
- Note 2: For fillets, I like to overlap them slightly so that the thin parts are not over cooked. For steaks, use a pan that will be nicely filled by one layer of fish.
- Note 3: If using frozen fish, I prefer to use it unthawed and just lengthen the cooking time a few minutes. Makes a quick family supper dish when time is short and nothing is thawed.
- I like this with a green vegetable and white rice.
Great tasting meal and very easy to make. My daughter who doesn't like fish very much loved it and wants me to make it again.
I used Pollack fillets. Instead of butter I used lite margarine.