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Melting Fish Casserole

5 from 1 vote
Michal Zilbershlag – @michal_zilbershlag
Soft fish casserole with juicy fillets drenched in a rich and spicy sauce.
Servings: 6


  • 6-8 fish fillets


  • 2 tablespoons sweet paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • ½ bunch cilantro, chopped
  • ½ cup olive oil


  • 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


  • Lemon slices
  • ½ bunch cilantro, chopped


  • 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.


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.

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