How to cook Baked Fish Casserole
- 1 1/4 pound pike or walleyed pike fillets
- 1 1/2 lemons
- 2 shallots, chopped
- 1 bunch fresh parsley
- 3 teaspoon capers
- 1/2 cup softened butter
- 1/3 cup bread crumbs
- 1/3 cup dry white wine (or vegetable stock)
- 1/3 cup canned gravy (veal or chicken)
- Freshly ground black pepper, to taste
- Cut the pike fillets into 2-inch wide strips.
- Squeeze juice from the 1/2 lemon, sprinkle over fish and season with salt. Peel remaining lemon so that white skin is also removed; slice.
- Wash parsley and chop leaves. Chop 2 teaspoons of the capers.
- Heat butter in small skillet. When foamy, add bread crumbs, shallots, parsley and chopped capers. Then stir in wine and gravy. Season to taste with salt and pepper.
- Preheat oven to 350°F (180°C). Pour 1/3 of the butter-bread crumb mixture into a gratin dish.
- Arrange fish pieces on top and arrange lemon slices on top of fish. Sprinkle with remaining capers. Top with remaining butter-bread crumb mixture.
- Bake 15 minutes, then switch on broiler and broil 5 more minutes, until golden.
The Baked Fish Casserole recipe is delicious, simple, and really easy to cook.
Don’t worry if you don’t have a broiler. Fish casserole also tastes excellent without a crust. Simply leave it in the oven for a total of 20 minutes.
This recipe for Baked Fish Casserole serves/makes: 4 servings
The Baked Fish Casserole recipe is adopted from The Casseroles by Sebastian Dickhaut.
Main Ingredient: Pike
Preparation Method: Baked