Roasted Fish Casserole

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Serves 6-8
(inspired by Share delicious dishes from Foodshare and friends)

3 large potatoes,very thinly sliced and blanched in boiling water for 3 minutes and drain
2 Tbsp vegetable oil
1 large onion, thinly sliced
2 tsp minced garlic
1 large sweet pepper, chopped
18-20 ripe roma tomatoes, chopped
¼ cup chopped fresh basil
2 ½ lb fish filets (basa, cod, haddock etc)
Salt and pepper
2 tsp lemon zest
Extra chopped fresh basil for garnish

Preheat oven to 375 degrees.
Heat vegetable oil in a large pan.
Add onion and cook over medium heat 5 minutes, stirring occasionally.
Add garlic, peppers and tomatoes. Bring to a boil.
Reduce heat and allow sauce to simmer slowly 20 minutes.
Stir in ¼ cup chopped fresh basil.
In a 9 x 13 baking dish, arrange potato slices, overlapping them.
Layer with the fish and season with salt and pepper.
Spoon hot tomato sauce over the top.
Bake 20-30 minutes or until fish is cooked through.
Sprinkle with lemon zest and remaining fresh basil.
Serve with a fresh leafy salad.