Sweet and Sour Fish Casserole
Difficulty 3/5 Ingredients 14 Steps 10
This is a sweet and sour fish casserole, baked in the oven. It goes well with rice and a green salad. The recipe is adapted from The Sephardic Table by Pamela Grau Twena.
Ingredients
- ½ cup lemon juice
- 1 (heaping) tbsp tomato paste
- 2 tbsp sugar
- ½ tsp turmeric
- 2–3 tbsp vegetable oil
- 2–3 medium onions, sliced to make 1 cup
- 2 green bell peppers, sliced
- 1 chile pepper, finely chopped
- 6 medium tomatoes, sliced
- 2–3 garlic cloves, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 500–700 g white fish fillet (e.g., cod, haddock, hake, pollock)
- 2 Tbsp finely-chopped parsley or cilantro sprig (optional)
Steps
- Mix lemon juice, tomato paste, sugar and turmeric in a small bowl until smooth. Set sauce aside.
- Preheat oven to 350°F.
- Heat oil in a large pot. Sauté onions until golden-brown and loosening moisture. Remove with a slotted spoon. Layer in an oven-proof dish.
- Sauté bell and chili peppers in the same oil 2 min until softened. Transfer with a slotted spoon over the onions.
- Layer half the raw tomatoes over the peppers. Spread garlic over the tomatoes. Season with half the salt and pepper.
- Sauté fish in the same oil 1 min. Place on top of tomatoes. Season with remaining salt and pepper.
- Top with remaining tomato slices. Spread lemon-tomato-paste sauce over the top layer.
- Cover with aluminum foil. Bake 20 min.
- Remove foil. Bake 10 more min, until fish flakes easily.
- Garnish with parsley or cilantro if desired. Serve immediately.
Notes from the original
- The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.
- A can of tomatoes can replace the fresh tomatoes.
Source. Adapted from “Cookbook:Sweet and Sour Fish Casserole” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.