Mains
Fish Fillet Casserole
Fish fillet casserole is an easy, delicious recipe that can be served hot or at room temperature. An extra way to prepare fillets in a tasty style — highly recommended to try!
Grilled fish fillet casserole — many may be hearing this recipe for the first time. We recommend you give it a try.
Ingredients
Start here, then move straight into the method.
- 500 g fish fillets (white fish or any fillet you prefer)
- Half a loaf of bread
- Juice of one orange
- Natural lemon juice (juice of one lemon)
- 1 cup tahini
- 1 cup water
- Salt
- Black pepper
- Seven-spice mix (baharat)
- 2 large onions, sliced
- Fried nuts or seeds for garnish
Method
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- Cut the bread into very thin pieces and fry them in oil; set aside.
- Grill the fish in the oven for 20 minutes with a sprinkle of salt, black pepper and seven-spice mix. Set aside to cool.Timers: 20 min
- Whisk the tahini with the orange juice, lemon juice, water and salt until you have a tartor-style tahini sauce; set aside.
- Cut the onions into long slices and fry them in a little oil until they wilt and begin to brown without fully caramelizing.
- Reduce the heat and add the tartor sauce to the onions, stirring constantly over low heat for 5 minutes only.Timers: 5 min
- When the oil separates or you see tahini oil rise to the surface, turn off the heat.
- In the serving dish, place the sauce, add the grilled fish cut into medium pieces, then garnish with the fried bread and fried nuts or seeds of your choice.
- You can serve the fish fillet casserole immediately or chilled at room temperature.
- For more recipes from Terez see Pasta with Shrimp and Béchamel
Recipe tags
MainsInternationalPescatarianDairy freeNut freeBakedFriedGrilledFishEggsBread
Notes and serving ideas
- Pasta with Shrimp and Béchamel
