Baked Fish Casserole
This recipe is an oven-baked fish casserole made with grouper or any available fish. The fish is seasoned with lemon and spices, coated in flour, and fried with onions in oil and butter. It is then arranged in a Pyrex dish with a tahini, garlic, lemon, walnut, dill, and parsley sauce, then baked at 180 degrees until cooked through. Walnuts, dill, and parsley are supporting elements, and the chef emphasized that walnuts and dill enhance the flavor.
This is a fish casserole baked in the oven.
Like an oven-baked fish bake.
Use a baking dish that holds the fish and sauce evenly.
Ingredients
- Grouper or any type of fish, as desired
- 1 and 1/4 cups Lemon juice
- 1 and 1/2 cups Flour
- 1 cup Walnuts
- 10 cloves Garlic
- 50 g Butter
- 1/2 cup Olive oil
- 4 onions (approximately 1 kilo) Onions
- 1 tablespoon Fish seasoning
- 1 tablespoon Ground coriander
- 1 tablespoon White pepper
- 1 tablespoon Salt
- 2 cups Tahini
- Dill and parsley
- Mastic
Instructions
- Wash the fish in a bowl, then dry it well with paper towels.
- Cut the onions into wedges on a cutting board.
- Mix the fish seasoning, ground coriander, white pepper, and salt in a bowl.
- Transfer half of the spice mixture to the bowl used to marinate the fish.
- Add the olive oil to the fish-marinating bowl, then mix it with the fish.
- Coat the fish on a plate with flour mixed with the remaining spices.
- Fry the onions in a hot pan with a little olive oil until ready.
- Arrange the fried onion slices in a Pyrex dish.
- Fry the fish in a pan, using the butter first, then olive oil with the butter, until all the pieces have been fried.
- Chop the dill on a cutting board.
- Chop the parsley on a cutting board.
- Prepare the tahini sauce in a bowl using tahini, garlic, lemon, water, and walnuts.
- Add the sauce to the Pyrex dish over the onions and fish.
- Place the dish in the oven at 180 degrees.
- Turn on both the top and bottom oven heat.
- Leave the dish in the oven until cooked through and the sauce has set.
- Remove the dish from the oven, then sprinkle the dill and parsley over the top.