Name: Greek fish casserole
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 ml fresh chillies 573; 2.00 kg fish linefish; 1.00 lemon juice; salt and freshly ground black pepper to taste; 2.00 onion thinly sliced; 8.00 garlic cloves, sliced; 500.00 g tomatoes peeled and diced; 5.00 ml sugar; 50.00 g anchovy fillets drained; 200.00 ml wine white, heated; fresh basil chopped; 225.00 g feta cheese thinly sliced; freshly ground black pepper; 10.00 ml fresh chillies 573; fresh basil

Recipe Disclaimer

Tap for method

Ingredients (15)

125.00 ml	fresh chillies — 573
2.00 kg	fish — linefish
1.00	lemon juice
	salt and freshly ground black pepper — to taste
2.00	onion — thinly sliced
8.00	garlic — cloves, sliced
500.00 g	tomatoes — peeled and diced
5.00 ml	sugar
50.00 g	anchovy fillets — drained
200.00 ml	wine — white, heated
	fresh basil — chopped

TOPPING

225.00 g	feta cheese — thinly sliced
	freshly ground black pepper
10.00 ml	fresh chillies — 573
	fresh basil

Tap for ingredients

Method:

1. Preheat oven to 180 ºC. Oil a casserole dish, line with fish slices, sprinkle lemon juice over and season generously with salt and pepper.
2. Sauté onions in remaining oil until limp, add garlic and stir-fry for a few seconds. Add fresh tomatoes (or a 400 g can, with juice), sugar, anchovies, wine and basil. Simmer for 15 to 30 minutes, uncovered, until well reduced (hardly any juices left but not dry) and slightly thickened.
3. Spoon over fish, cover with foil or a lid and bake for 15 to 20 minutes. TOPPING: Remove lid. Almost cover fish with feta cheese. Sprinkle pepper and olive oil over and dot with basil leaves. Grill until topping begins to turn golden brown. Remove from grill and cool slightly, or serve immediately.