Recipe

Spanish fish casserole

Create this flavour-packed casserole in no time at all.

Jan 06, 2021 12:24am
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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This is a great way to get your family eating more fish, too, as they'll love the fragrant sauce it's served in.
Looking for more sensational seafood stews and casseroles?

Ingredients

Spanish fish casserole
  • 2 tablespoon olive oil
  • 2 baby fennel bulbs, cut into thin wedges
  • 1 onion, thinly sliced
  • 250 gram baby potatoes, cut into 5mm slices
  • 1 red capsicum, seeded, sliced
  • 1/2 cup dry sherry
  • 400 gram canned crushed tomatoes
  • 1 cup fish stock
  • 1 orange, zest peeled into strips, juiced
  • 4 x 125g pieces firm white boneless fish (john dory)
  • 3/4 cup pitted green olives
  • parsley leaves, to serve
  • char-grilled crusty bread (see tips), to serve

Method

Spanish fish casserole
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large frying pan heat oil on medium. Saute fennel and onion 4-5 minutes until tender. Add potato and capsicum and cook 4-5 minutes, until onion is tender and vegetables are lightly coloured.
  • 3
    Add sherry to pan to de-glaze. Simmer 1-2 minutes, until almost completely evaporated.
  • 4
    Stir in tomatoes, stock, orange zest and juice. Bring to boil. Nestle fish pieces in pan and scatter with olives.
  • 5
    Bake 12-15 minutes, until fish is cooked through. Sprinkle with parsley and serve with char-grilled bread.

Notes

To make crusty bread, brush 8 sourdough bread slices with 2 tablespoons of olive oil and char-grill 30 seconds each side.

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