Basque Fish Casserole

Rating: 2.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the peel from the onion and garlic, cut the onion into very thin slices, preferably on a cucumber slicer. Chop the garlic cloves finely. Rinse the potatoes, remove the skin and cut into very thin slices. 2Rinse the peppers, cut them in half, remove the seeds and cut them into fine strips. Blanch the tomatoes, peel and cut into slices, quarter or halve the olives. 3Rinse the fish fillet thoroughly, dry with kitchen roll and cut into 2 cm wide strips. Season with salt and pepper and sprinkle with the juice of one lemon. Spread 4 tablespoons of oil on an ovenproof gratin dish and alternate layers of onion rings, peppers, potatoes, tomatoes, olives and fish, continuing until all ingredients are used. Sprinkle each layer with thyme, pepper, salt and parsley. Pour fish stock and cover the dish with aluminum foil or a lid. Cook the casserole for about 30-40 minutes in the heated oven on the middle rack at 200 °C. After about 20 minutes, remove the foil.

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