Melting Fish Casserole
Soft fish casserole with juicy fillets drenched in a rich and spicy sauce.
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Servings: 6
INGREDIENTS
- 6-8 fish fillets
Brush:
- 2 tablespoons sweet paprika
- 1 tablespoon cumin
- 1 teaspoon salt
- ½ bunch cilantro, chopped
- ½ cup olive oil
Sauce:
- 1 cup oil (or less)
- 2 green chili peppers
- 8 cloves garlic, peeled (you can slice them for a stronger garlic aroma)
- 1-2 sweet red peppers, cut into chunks
- 6 cherry tomatoes
- 3 dried sweet red peppers
- 2 grape tomatoes, grated or crushed
- cup boiling water
- Brush mixture leftovers
Toppings:
- Lemon slices
- ½ bunch cilantro, chopped
INSTRUCTIONS
- Drizzle the fish fillets with olive oil and sprinkle ground black pepper.
- Mix all the brush ingredients in a bowl and brush the fillets.
- Heat up a deep frying pan on medium-low heat. Add the oil, garlic, fresh peppers and fry for 2 minutes while stirring occasionally.
- Add the dried red peppers, cherry tomatoes, crushed tomatoes and the remainder of the brush mixture and stir well.
- Add the water and arrange the fillets inside the pan. Garnish with lemon slices and cilantro and cook covered for 30-35 minutes.
MY NOTES
Frequently Asked Questions
| I have too much liquid in the pan, how can I thicken the sauce? Remove the lid and cook until the liquid has reduced. |
