Fish Casserole

I find it rather cute that the word casserole can apply to the dish in which it is cooked and also to the dish itself. The container meaning is that it is cooked in or on an oven and also used for serving. The dish meaning is that it is a stew which is slow cooked. I know everyone knows all this, but it is fun to write. 

For this recipe of a fish casserole, I had about 10 one inch thick fillets of Beckty. Red snapper or cod will do well too. Wash the fish well. marinade with salt, fresh pepper powder and lime juice. I marinated for about 6 hours. 

Make about a cup of usual vegetable stock. 

At the the time of cooking, peel, wash and cut chunkily about 2 red carrots. Slice finely 2 red onions. In a tbsp warm meted butter add 2 bay leaves and the onions and allow them to turn transparent and pink. To this add the carrot. season with salt and pepper remembering that you had coated the same seasoning onto the fish. After about 2 minutes add the vegetable stock cover with a lid and let it simmer for 10 minutes. take the lid off and gently place the fish in one by one. The cooking time will now be only 4 minutes. The fish will become soft and creamy. Add to teh fragrance with a sprig of thyme and dramatise with a spoon of capers. In this picture, I added parsley instead of thyme, but please keep thyme handy. Works better.

Your fish casserole is ready to enjoy. The flavours are subtle, gentle and romantic. Bread will be a perfect accompaniment.