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Italian Fish Bake

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Ingredients
  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
Directions

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.
Drain.
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: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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