Cookbook:Sweet & Sour Fish Casserole
- 500-700 gr. white fish fillet (e.g., cod, haddock, hake, pollock (Boston bluefish))
- 2-3 Tbsp. vegetable oil (neutrally tasting, e.g. canola oil, sunflower oil, corn oil, soybean oil)
- 2-3 medium onions sliced to make 1 cup
- 2 green bell peppers, sliced
- 1 chili pepper, finely chopped
- 6 medium tomatoes, sliced
- 2-3 garlic cloves, thinly sliced
- 1/2 tsp. salt
- 1/2 tsp black pepper
- 1/2 cup lemon juice
- 1 (heaping) Tbsp. tomato paste
- 2 Tbsp. sugar
- 1/2 tsp. turmeric
- (Optional) 2 Tbsp. parsley or cilantro sprig, finely chopped
- Prepare all vegetables.
- Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside.
- Preheat oven to 350 F.
- Heat the oil in a large pot.
- Sauté the onions until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish.
- In the same oil, sauté the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions
- Layer half of the raw tomatoes over the peppers.
- Spread the garlic over the tomatoes, and season with half of the salt and pepper.
- In the same oil, sauté the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper.
- Top the fish with the remaining tomato slices.
- Spread the lemon-tomato-paste sauce over the top layer.
- Cover dish with aluminum foil, bake for 20 minutes.
- (Now is a good idea to start cooking the rice.)
- Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested.
- (Optional) sprinkle with parsley or cilantro garnish.
- Serve immediately.
Optional / ReplacementsEdit
Adapted from: The Sephardic Table by Pamela Grau Twena.