Mediterranean Fish Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 700 g flat fish fillets (1 1/2 pounds, plaice, sole etc)
• 1/2 lemon, juice of
• 1/2 teaspoon salt
• pepper
• 125 g cream cheese with herbs (4 1/2 ounces)
• 1 teaspoon chopped fresh oregano
• 250 g medium sized mushrooms (9 ounces, quarter)
• 4 medium tomatoes (deseeded, skin removed and roughly chopped) or 400 g canned tomatoes, drained and chopped (14 ounces)
• 1 tablespoon chopped flat leaf parsley
• 1 tablespoon chopped basil
• shrimp (optional)
• 3 tablespoons chopped flat leaf parsley
• 6 basil leaves, cut in fine strips
• 5 tablespoons dry breadcrumbs
• 5 tablespoons grated fresh parmesan cheese
• 2 tablespoons olive oil or 2 tablespoons butter
• 3 crushed garlic cloves

Recipe

• 1 fish:.
• 2 if your fish fillets are large, you need to cut them in half (vertically). they should be easy to be rolled.
• 3 drizzle lemon juice over the fish. season with salt and pepper. spread the cream cheese onto the outer shiny side of fish.
• 4 roll up fillets. season with salt and pepper.
• 5 vegetables:.
• 6 into a buttered heatproof casserole add quartered mushrooms.
• 7 place tomatoes on top of mushrooms.
• 8 add 1 tbsp of parsley and 1 tbsp of basil to the tomatoes and mushrooms.
• 9 place rolled fish on top of tomatoes and mushrooms.
• 10 place optional shrimps between fish rolls.
• 11 provencal topping:.
• 12 mix all ingredients except oil/butter.
• 13 cover the fish with provencal topping.
• 14 drizzle with oil or sprinkle with butter flakes.
• 15 bake for 20 minutes in a 220°c / 430°f preheated oven.
• 16 serve with buttered boiled potatoes sprinkled with chives.