Caribbean fish casserole
easy
75 mins
75 mins
Ingredients
- 4 Halibut chops (approx. 200 g each; alternatively cod)
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Salt
- 1 (approx. 800 g) Head Cauliflower
- 500 g Potatoes
- 150 g Carrots
- 3 Tomatoes
- 1 baby onion
- 4-6 Twigs Thyme
- 20 g Butter or margarine
- 7-10 Tbsp Pepper
- 1 TABLESPOON Chilli sauce (ready to buy)
- 1-2 TEASPOONS Mustard
- 7-10 Tbsp Grease
Directions
- 1
Wash the fish, dab dry, sprinkle with lemon juice, salt and leave to stand for 30 minutes. Meanwhile clean and wash the cauliflower and divide it into florets. Peel, wash and slice the potatoes and carrots. Cook the cauliflower florets in a little salt water for about 15 minutes. Cook potatoes and carrots in salted water for 10 minutes. Clean, wash and slice the tomatoes.
- 2
Peel, halve and slice the vegetable onion. Wash thyme, dab dry and remove the leaves. Heat the fat in a pan. Fry the onion until transparent. Pour on 3/8 litres of water. Stir in salt, pepper, chilli and mustard. Bring to the boil and add the fish to the stock. Add the tomatoes. Cover and let simmer for 8-10 minutes at low heat. Remove the fish and tomato. Stir the thyme into the stock and let it boil down a bit. Drain the vegetables and put them with the fish and tomatoes in a greased casserole dish.
- 3
Add the tomatoes. Cover and let simmer for 8-10 minutes at low heat. Remove the fish and tomato. Stir the thyme into the stock and let it boil down a bit. Drain the vegetables and put them with the fish and tomatoes in a greased casserole dish. Pour sauce over it. Leave to stand for 1-2 hours in the refrigerator. Then bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes
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