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Mediterranean Fish Casserole

Mediterranean Fish Casserole

Nutrition Facts
  • cal. (kcal) 272
Mediterranean Fish Casserole
  • Makes: 4 servings
  • Prep: 10 mins
  • Bake: 1 hr at 400°F
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people

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.

Nutrition Information for Mediterranean Fish Casserole

Servings Per Recipe: 4
PER SERVING: 272 cal., 8 g total fat (1 g sat. fat), 54 mg chol., 417 mg sodium, 26 g carb. (4 g fiber), 26 g pro.

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