Mediterranean fish casserole

Generous fish steaks heated with garlic, tomatoes and spices make a dish fragrant of the Mediterranean coast. Take a stab at presenting with rice or dry bread and a green plate of mixed greens, or a side dish of green vegetables like Roasted Asparagus with Caramelized Shallot Dressing or Braised Fennel

Ingredients required to prepare the recipe Mediterranean fish casserole

2 teaspoons olive oil

2 sticks celery, thinly sliced

1 tablespoon dry white wine or stock

1 clove garlic, thinly sliced

600 g (1 lb 5 oz) plum tomatoes

1 lemon, thinly sliced

150 g (5½ oz) red onions, thinly sliced

1 teaspoon sugar, optional

1 tablespoon tomato

4 fish steaks, such as swordfish or tuna, about 125 g (4½ oz) each

3 tablespoons chopped fresh oregano, or 1 tablespoon dried

3 sprigs fresh rosemary Salt and black pepper

To garnish: sprigs of fresh rosemary and chopped fresh oregano

How to prepare Mediterranean fish casserole in simple steps

Warmth the oil and wine or stock in a flameproof dish then, at that point, add the celery, garlic and onions and fry for 5-6 minutes, mixing much of the time, until they have relaxed.

Generally slash the tomatoes (they can be stripped in the event that you like) and add them to the goulash with the lemon, tomato purã©e and the sugar, if necessary (it depends how corrosive the tomatoes are). Bring to the bubble and stew, blending, for 2-3 minutes until the tomatoes start to mellow.

Mastermind the fish in a solitary layer on top of the vegetable blend. Wrap up the branches of rosemary, sprinkle with oregano and season to taste.

Cover the goulash and pass on it to stew for 10-15 minutes until the tissue is simply firm, spooning the juices over the fish sometimes. Serve decorated with slashed oregano and a twig of rosemary.