Baked Fish Casserole Recipe

Serves/Makes: 4 servings

Ingredients:

  • 1 1/4 pound pike or walleyed pike fillets
  • 1 1/2 lemons
  • Salt
  • 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
How to cook Baked Fish Casserole:
  • 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.

Note:

The Baked Fish Casserole recipe is delicious, simple, and really easy to cook.

Tips:

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 (more Pike recipes)
Preparation Method: Baked (more Baked recipes)

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