Fish Casserole Recipe

A quick and easy fish casserole recipe that uses sustainable fish for this recipe in a casserole


Boat Chandlers Fish casserole recipe. Serves 4-6.

250ml of dry white wine plus a glass for the chef whilst cooking.
30g butter or 15ml of olive oil
1 large red or white onion
1 clove of garlic crushed (optional)
100g button mushrooms
700g white fish (Cod, Whiting, Pouting, Monkfish) cubed
200g chopped tomatoes
5ml or 1 teaspoon oregano
15ml or 1 table spoon chopped fresh parsley
Salt and pepper to season
30ml or 2 tablespoons single cream
A handful of fresh chopped Corriander to garnish
Wedges of lemon.

Boil the white wine for about 5 minutes.
In a separate pan melt the butter or heat the oil then add the onion and garlic and fry for 2-3 minutes.
Add the mushrooms and fish and cook for 2 minutes stirring well.
Add tomatoes and mix through.
Pour the white wine over the fish, mushrooms, onions etc and add the oregano and parsley, stir well.
Season to taste.
Simmer for about 30 minutes.
Stir in the cream just before serving and garnish with the coriander.
Serve with rice, mash and/or fresh vegetables.
A couple of wedges of lemon look good and some crusty bread to mop up is a must for me.

See our section on yacht catering.