A simple, colorful, and flavorful baked fish casserole. Perfect for guests and family!
This dish has the power to appeal to confirmed fish haters. Even my son likes fish prepared this way.
Susan Tweeton
Ingredients
- 6 fillets firm, fleshed fish such as cod, red snapper, etc. (approximately 2 pounds)
- 1 bunch green onions, cleaned and cut into 1 inch pieces
- 1 14-ounce can diced tomatoes
- 2-4 cloves garlic, finely minced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped (May substitute 1 tablespoon dried mint and basil, oregano or dill)
- ¼ cup fresh basil, chopped (fresh oregano or dill may be substituted)
- 2 lemons, thinly sliced (remove seeds)
- ¼ cup olive oil
- Salt and pepper to taste
Directions
- Rinse and dry fish.
- Brush a baking pan with olive oil.
- Place fish in pan.
- Heat frying pan and add olive oil.
- Sauté green onions, garlic, parsley, mint, and basil in oil.
- Add canned diced tomatoes.
- Cover and cook for about 20 minutes.
- Pour tomato mixture over fish.
- Cover fish with lemon slices.
- Bake uncovered at 350° for 25-30 minutes until fish flakes with fork.
Serving suggestions
Serve with roasted potatoes or rice.