Mediterranean White Fish Casserole
ready in 50 min.
- 4 cups white fish fillets (skinned, ready-to-cook, e. g. monk fish, cod, wolffish, diced)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 garlic clove (diced)
- 1 carrot (diced)
- ½ Celeriac (diced)
- 2 cups chopped tomatoes (tinned)
- ⅞ cup dry white wine
- 1.333 cups fish stock
- 2 tablespoons fresh parsley (chopped)
Drizzle the fish with lemon juice and season with salt and ground black pepper.
Heat the oil in a pot and fry the onion and the garlic. Add the diced vegetables and the tinned tomatoes, fry for a few minutes and quench with the wine and the stock. Season with salt and ground black pepper and simmer on a medium heat for around 10 min.
Add the fish and cook for around 5 min. Season to taste and serve on preheated plates, sprinkle with parsley and garnish with a dollop of ailoli or sour cream.