Vegetables, mushrooms, and fish are the main ingredients of this delicious casserole.
Summary
| Course | Baking |
| Servings (Default: 4) |
Ingredients
Ingredients- Potatoes (peeled and sliced) – 450 g
- Olive oil – 30 g (2 tablespoon. L.)
- Red onion (finely chopped) – 1 pc.
- Garlic (minced) – 1 clove
- Bulgarian red pepper (seeded and finely chopped) – 1 pc.
- Bulgarian yellow pepper (seeded and finely chopped) – 1 pc.
- Champignon mushrooms (cut into slices) – 230 g
- Canned tomatoes without skin (finely chopped) – 400 g
- Dry white wine – 150 g (2/3 cup)
- Skinless and boneless cod fillet (cut into 2 cm cubes) – 450 g
- Pitted black olives (chopped) – 50 g
- Fresh basil (finely chopped) – 15 g
- Fresh oregano (finely chopped) – 15 g
- Salt and black pepper to taste
- Serving zucchini (optional)
- Vegetable oil for lubricating the mold
Print Recipe
Pin Recipe Instructions
- Turn on the oven to preheat to 200 degrees. Boil potatoes in slightly salted water for 4 minutes. Place the potatoes in a colander, let the water drain, then put the potatoes back in the pot, add 1 tablespoon of olive oil, stir and set aside.
- In a large, thick-walled skillet, heat the remaining olive oil, pour the red onion, garlic, and all the bell peppers into the preheated pan, fry, stirring occasionally, for about 5 minutes.
- Then put mushrooms and tomatoes in a frying pan, pour over with wine, cook, stirring occasionally, for a few minutes. Put the pieces of fish in a pan with vegetables, add olives, herbs, and spices.
- Lightly grease a large ovenproof dish with vegetable oil and put the contents of the pan in it, put the potato slices on top.
- Place the dish in a preheated oven and bake the dish for about 45 minutes, until the fish is cooked and the potatoes are golden brown.
Enjoy your meal!
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