Recipe for Mediterranean Fish Casserole 
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Yield:
4
Ingredients:
Amount Ingredient
700 gm skinless firm white fish fillets such as cod haddock or halibut
2 tbl olive oil
2 lrg clv garlic peeled and finely chopped
2 x red onions peeled and sliced
1/2 tsp paprika
1 lrg red pepper cored seeded and cut into strips
100 ml dry white wine two
400 gm cans chopped tomatoes
15 ml sundried tomato paste
1 x salt and freshly ground black pepper
Instructions:
Instructions: Cut the fish into 40mm pieces and place in a shallow 2 litre ovenproof dish; set aside.

Heat the oil in a shallow flameproof casserole on the boiling plate.

Stir in the garlic and onions cover and cook in the simmering ovenfor about 15 minutes.

Add the paprika and red pepper.

Cook stirring on the boiling platefor 1 minute.

Add the wine bring to the boil and let bubble to reduce by half.

Add the tomatoes sundried tomato paste and seasoning.

Bring to the boil and place uncovered on the floor of the roasting ovenfor 15 to 20 minutes until thick and pulpy.

Spoon the sauce over the fish and place on the grid shelf on the floor of the roasting ovenfor 10 to 15 minutes or until the fish is just firm and opaque. Scatter over the olives and garnish with thyme.

Serve with rice and or crusty bread.

This richly flavoured fish stew is surprisingly low in calories. Serve it with rice or crusty bread to mop up the tasty juices.

Serves 4

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