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Mediterranean Fish Casserole

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 by 2 people
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Makes: 4  servings Prep 10 mins Bake 400°F1 hr
Mediterranean Fish Casserole
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)272
  • Fat, total(g)8
  • chol.(mg)54
  • sat. fat(g)1
  • carb.(g)26
  • fiber(g)4
  • pro.(g)26
  • sodium(mg)417

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 2 tablespoons  olive oil
  • 1 pound  small white potatoes, cut into quarters
  • 2 large Italian frying peppers, thinly sliced
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 3 cloves garlic, peeled and chopped
  • 4 3/4 inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each
  • 1/4 cup  pitted kalamata olives, chopped
  • 2 plum tomatoes, seeded and cut into 1/4-inch wedges
  • 2 tablespoons  lemon juice
  • 1/4 cup  flat-leaf parsley, chopped

Directions

1. Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400 degrees F for 35 minutes or until potatoes are tender, stirring occasionally.

2. Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.

3. Bake at 400 degrees F for 25 minutes or until fish flakes easily when tested with a fork.

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