Grapefruit-Scented Fish & Potato Slice

READY IN: 1hr 15mins
Recipe by catxx

My mouth waters as I read this....this is a must-try for this week. I will use either ocean perch or coral trout, a couple of favourites, and substitute yoghurt for the cream. Another treasure from the AWW kitchen("Creative Cooking On A Budget")... Cooking time does not include the 10 minutes standing time after baking.

Top Review by Kathy228

This recipe is wonderful! And easy to prepare. I made it in a wide, shallow pan yielding thinner layers and after setting for awhile, it sliced beautifully. It tasted great the next day. Having used only dried oregano before, I was amazed at the taste. I would never substitute the fresh oregano in this recipe for dried. Next time I make it, I'll try fresh basil. The fish I used was flounder which I think was too mild. Maybe cod or talipia would work. I made no changes except I added salt. For a different dish, I wonder if chicken could be used in place of the fish? xCatxx, thanks for the nice fish casserole recipe. I loved it.

Ingredients Nutrition


  1. Pre-heat oven to 180C (350F).
  2. Oil a deep 19cm square cake pan.
  3. Cook potatoes until just tender, drain and slice thinly.
  4. Heat oil in a medium pan.
  5. Cook onion, garlic and sugar, stirring, until onion is soft.
  6. Layer half the potato over the base of the cake pan.
  7. Top with half the onion mixture, half the tomato, half the oregano, half the cheese and all the fish.
  8. Repeat with the remaining potato, onion mixture, tomato, oregano and cheese.
  9. Pour combined juice and cream over the top.
  10. Bake, uncovered, about 50 minutes or until browned lightly and cooked through.
  11. Stand ten minutes, then pour off excess pan juices, cut into large squares and serve.

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