Chilean Easy Fish Casserole Recipe

Serves/Makes: 4 servings

Ingredients:

  • 1 pound mullet (trevally or mackerel) fillets, with the skin
  • 1/3 cup all-purpose flour
  • 4 tablespoons olive or vegetable oil
  • 1 large yellow onion, peeled and thinly sliced
  • 2 medium carrots, peeled and thinly sliced
  • 1/4 cup lime or lemon juice
  • 1 bay leaf, crumbled
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Hot steamed white rice, to serve
How to cook Chilean Easy Fish Casserole:
  • Slice the mullet fillets crosswise into 1-inch strips. Put the flour on a plate or a sheet of wax paper, and coat the strips completely. Shake off any excess flour.
  • Heat 2 tablespoons of the oil in a 1 1/2 quart (1.5 liter) flameproof casserole over moderately high heat. Cook the mullet strips for 1 minute on each side. Using a slotted spoon, remove the fish to a platter and set aside.
  • Preheat the oven to 450°F (230°C).
  • Add the remaining 2 tablespoons of oil and the onion and carrots to the casserole, and cook, stirring, for 2 minutes. Reduce the heat to moderate, cover, and cook for 5 minutes.
  • Remove the casserole from the heat, and add the fish, lime or lemon juice, bay leaf, salt and pepper. Stir.
  • Bake, covered, for about 10 minutes. When the fish flakes easily when tested with a fork, it is done.
  • Serve the Chilean Easy Fish Casserole immediately over hot steamed white rice.

Note:

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


This recipe for Chilean Easy Fish Casserole serves/makes: 4 servings

The Chilean Easy Fish Casserole recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mullet (more Mullet recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: South American (more South American recipes)

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