Portuguese Fish Casserole Recipe

Portuguese Fish Casserole Recipe
Staff Writer
Portuguese Fish Casserole

Peggy Bourjaily

Portuguese Fish Casserole

Fish casserole may sound funny and a little strange, but this is a bright and fresh take on a Portuguese classic. This is a perfect meal for weeknight entertaining since you can assemble the casserole early in the day or even the night before and pop it in the oven shortly after your guests arrive.

Ingredients

For the pesto:

  • 1 cup Italian flat leaf parsley finely chopped
  • Zest and juice of ½ lemon
  • 1/8 cup olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon salt

For the casserole:

  • 2 medium potatoes sliced lengthwise into quarter inch thick slices
  • Olive oil
  • 1 medium onion, diced
  • 1 small clove garlic, minced
  • Juice of ½ a lemon
  • ¾ pound flounder fillet

Directions

For the pesto:

Add the parsley, lemon juice, olive oil, garlic, and salt to a mortar. Pound with the pestle until it comes together as a paste.

For the casserole:

Preheat the oven to 350 degrees.

Set a pot of water over a high heat and bring to a boil. Turn down to a simmer and add the potato slices. Simmer until softened, but still a little firm.

Set a pan over a medium heat. Add a splash of olive oil and add the onion and garlic. Cook until softened and add the lemon juice. Simmer a few minutes and remove from heat.

To assemble the casserole, use a loaf pan. Start with a double layer of potatoes. Spread the onions on top. Then lay the flounder fillet in one layer. Trim the edges if it doesn’t quite fit. Top with the pesto. Pop it in the oven until the fish is just cooked. About 15-25 minutes.

Portuguese Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Portuguese Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.