Grapefruit-Scented Fish & Potato Slice
"My mouth waters as I read this....this is a must-try for this week. I will use either ocean perch or coral trout, a couple of favourites, and substitute yoghurt for the cream. Another treasure from the AWW kitchen("Creative Cooking On A Budget")... Cooking time does not include the 10 minutes standing time after baking."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
1
ingredients
- 4 medium potatoes, quartered (about 800g)
- 2 tablespoons vegetable oil
- 3 medium onions, sliced thinly (about 450g)
- 3 cloves garlic, crushed
- 1 tablespoon sugar
- 3 medium tomatoes, sliced thickly (about 570g)
- 1⁄3 cup firmly packed fresh oregano leaves
- 1 cup grated cheddar cheese
- 500 g white fish fillets
- 1⁄2 cup grapefruit juice
- 1⁄2 cup cream
directions
- Pre-heat oven to 180C (350F).
- Oil a deep 19cm square cake pan.
- Cook potatoes until just tender, drain and slice thinly.
- Heat oil in a medium pan.
- Cook onion, garlic and sugar, stirring, until onion is soft.
- Layer half the potato over the base of the cake pan.
- Top with half the onion mixture, half the tomato, half the oregano, half the cheese and all the fish.
- Repeat with the remaining potato, onion mixture, tomato, oregano and cheese.
- Pour combined juice and cream over the top.
- Bake, uncovered, about 50 minutes or until browned lightly and cooked through.
- Stand ten minutes, then pour off excess pan juices, cut into large squares and serve.
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Reviews
-
This recipe is wonderful! And easy to prepare. I made it in a wide, shallow pan yielding thinner layers and after setting for awhile, it sliced beautifully. It tasted great the next day. Having used only dried oregano before, I was amazed at the taste. I would never substitute the fresh oregano in this recipe for dried. Next time I make it, I'll try fresh basil. The fish I used was flounder which I think was too mild. Maybe cod or talipia would work. I made no changes except I added salt. For a different dish, I wonder if chicken could be used in place of the fish? xCatxx, thanks for the nice fish casserole recipe. I loved it.
RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
