Prep 25 mins
Cook 50 mins
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.
- 4 medium potatoes, quartered (about 800g)
- 2 tablespoons vegetable oil
- 3 medium onions, sliced thinly (about 450g)
- 3 cloves garlic, crushed
- 1 tablespoon sugar
- 3 medium tomatoes, sliced thickly (about 570g)
- 1⁄3 cup firmly packed fresh oregano leaves
- 1 cup grated cheddar cheese
- 500 g white fish fillets
- 1⁄2 cup grapefruit juice
- 1⁄2 cup cream
- Pre-heat oven to 180C (350F).
- Oil a deep 19cm square cake pan.
- Cook potatoes until just tender, drain and slice thinly.
- Heat oil in a medium pan.
- Cook onion, garlic and sugar, stirring, until onion is soft.
- Layer half the potato over the base of the cake pan.
- Top with half the onion mixture, half the tomato, half the oregano, half the cheese and all the fish.
- Repeat with the remaining potato, onion mixture, tomato, oregano and cheese.
- Pour combined juice and cream over the top.
- Bake, uncovered, about 50 minutes or until browned lightly and cooked through.
- Stand ten minutes, then pour off excess pan juices, cut into large squares and serve.
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.