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Fish Casserole With Peppers

Western.Chefs's picture
Ingredients
  Butter 4 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Leeks 4 , cut into chunks
  Green pepper 1 , seeded and thinly sliced
  Mushrooms 1⁄4 Pound, whole / cut into half if large (125 Gram)
  Ripe tomatoes 4 , peeled and chopped
  Cod steak/Haddock steaks 2 Pound (900 Gram)
  Tomato paste 1 Tablespoon
  Fish stock 125 Milliliter (1 Cup, Well Flavored)
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 375°F (100°C).
Melt the butter in a Dutch oven.
Add the garlic, leeks and green pepper and cook gently for 10 minutes or until soft.
Add the mushrooms and tomatoes and season well: Put the fish on top.
Blend the tomato paste with the fish stock and pour it over the fish.
Cover the Dutch oven and bake for 20 minutes.
Remove the Dutch oven from the oven, sprinkle the parsley on top and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 453 Calories from Fat 131

% Daily Value*

Total Fat 15 g23%

Saturated Fat 8.2 g41.1%

Trans Fat 0 g

Cholesterol 130.1 mg43.4%

Sodium 322.9 mg13.5%

Total Carbohydrates 35 g11.6%

Dietary Fiber 6 g23.9%

Sugars 12.2 g

Protein 47 g93.3%

Vitamin A 100.1% Vitamin C 128.1%

Calcium 17.5% Iron 31.3%

*Based on a 2000 Calorie diet

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Fish Casserole With Peppers Recipe