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Fish casserole with tomato and red pepper

Ingredients 13
Servings 7


  • 2
    fresh linefish (such as stumpnose), skinned, debon
  • 3
    leeks, sliced into rings
  • 10
    chopped chives
  • 65
    chopped parsley
  • 200
    feta cheese, crumbled
  • 250
    white wine
  • 15
    chopped fresh dill
  • 1
    red pepper, chopped
  • 100
    olive oil
  • 250
    slice button mushrooms
  • 400
    whole tomatoes, chopped
  • 3
    garlic cloves, crushed
  • 80
    fresh lemon juice


Place the fish in a non-metallic dish. Mix half the olive oil with the lemon juice and chives and pour over the fish. Leave to marinate for 30 minutes. Meanwhile preheat the oven to 180 ºC. Heat the remaining oil in a pan and sauté the leeks, garlic, red pepper and mushrooms until soft. Stir in the tomatoes and wine. Bring to the boil and cook until the mixture is reduced to a thick fragrant sauce. Pour the sauce over the marinated fish and sprinkle the parsley and dill on top. Bake for about 20 minutes or until the fish is done and can be flaked easily with a fork. Sprinkle the feta on top and return the fish to the oven until the cheese has melted. Serve with a green salad and garlic bread.

Read more on: fish/seafood  |  bake

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