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Italian Fish Bake

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  Potatoes 2 , sliced
  Carrot 1 Large, sliced
  Cauliflower 1 Small
  Frozen green beans 4 Ounce
  Canned tuna 14 Ounce, drained and flaked
  Tomatoes 2 , peeled and sliced
  Beet 1 , sliced
  Anchovy fillets 5
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Capers 1 Tablespoon, chopped
  Eggs 4 , separated
  Ground hazelnuts 1⁄3 Cup (5.33 tbs)
  Fresh breadcrumbs 1⁄2 Cup (8 tbs)
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Cook the potatoes and carrots in boiling salted water for 15-20 minutes.
Divide the cauliflower into sprigs and add with the beans for the last 10 minutes.
Lightly grease a 4-pint capacity ovenproof dish.
Layer the cooked vegetables, tuna, tomatoes and beet alternately in the casserole.
Finely chop the anchovy fillets and mix with the onion, garlic, capers and egg yolks to a smooth consistency.
Stir in the hazelnuts, breadcrumbs and cheese, then fold in the parsley and stiffly beaten egg whites.
Season to taste.
Spread the topping over the vegetables and bake in a moderately hot oven (400° F) for 20-25 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 379 Calories from Fat 138

% Daily Value*

Total Fat 16 g24%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 165.6 mg55.2%

Sodium 713.5 mg29.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 7.1 g28.5%

Sugars 8.1 g

Protein 32 g64.2%

Vitamin A 58.6% Vitamin C 117.3%

Calcium 17.4% Iron 18.9%

*Based on a 2000 Calorie diet

Italian Fish Bake Recipe