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Provencale Fish Casserole

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  Sliced onions 5 Ounce
  Garlic 2 Clove (10 gm), crushed
  White wine 2 Tablespoon
  Red bell pepper 1 , rinsed seeded, cut into thin strips
  Diced eggplants 14 Ounce (Aubergines)
  Diced zucchini 1⁄2 Pound (Courgettes)
  Chopped tomatoes 3
  Olive oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Thyme sprig 2
  Black olives 12
  Haddock/Salmon 2 Pound, rolled
  Lemon juice 3 Tablespoon
  Sour cream 3 Tablespoon (Creme Fraiche)

Put the onions and garlic into a large casserole with the white wine.
Cover and microwave on HIGH for 3 minutes.
Add the bell pepper to the casserole.
Cover and microwave on HIGH for 3 minutes.
Add the eggplant (aubergines), zucchini (courgettes) and tomatoes to the casserole and pour the oil over.
Add salt and pepper to taste and stir well.
Put the 2 sprigs of thyme between the vegetables.
Cover and microwave on HIGH for 12 minutes, stirring mid way through the cooking time.
Add the olives to the vegetable mixture.
Make a hollow in the center of the mixture.
Put the rolled fish (it should resemble a boned roast of pork or beef) into this hollow and pour half the lemon juice over.
Add salt and pepper.
Cover and microwave on HIGH for 7 minutes.
Turn the fish over and pour the remaining lemon juice over.
Add more salt and pepper and pour in the sour cream (creme fraiche).
Cover and microwave on HIGH for 7 minutes.
Leave the fish to stand for 5 minutes.
Discard the thyme sprigs.

Recipe Summary

Everyday, Healthy

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Provencale Fish Casserole Recipe