Individual Fish Casserole

Posted on Updated on

2013-07-10 18.37.01

I intended to make fish balls this week. Suddenly, a light bulb lit up in my head.  Not having fish casserole for a long time, I decided to use my cravings to develop a creative idea. This fish casserole recipe is inspired by a salmon casserole recipe I once used in combination of a fish ball recipe. I simply cross-referenced both recipes thus inventing my own original.  Rather than using canned fish which would have created a time shortcut for me, I used raw salmon and tilapia. I grounded these fishes together using a food processor. When grinding fish, I recommend using boneless fish; minimally removing the bones prior to the grinding if using fish steaks. I didn’t bother removing the skin as fish skin contains Omega 3 acids.. Unlike chicken skin, fish skin doesn’t have a layer of fat underneath it. If you feel that the fish skin will interfere with the grinding process or if you simply don’t like it, you can just discard it. You can use 2lbs of salmon or other fish. Or you can use a pound of each fish like I did. I used salmon and tilapia but you can use sole, halibut, Nile perch, white fish, or flounder. Rather than serving this fish casserole in a baking dish, I served them individually in ramekins for a more presentable touch. Stuffed with fish and vegetables, this individual fish casserole recipe is homey, hearty, and easy to make. The garlic, herbs, and a bit of tomatoes make each of this individual fish casserole a dish redolent of the Mediterranean coast. Try serving this fish casserole dish with rice or crusty bread and a green salad, or a side dish of green vegetables.

For this recipe, you will need:

  1. 1 lbs of salmon
  2. 1 lbs of tilapia or any other fish of your choice
  3. 1 large egg or 2 egg whites beaten
  4. 1 tbsp of Worcestershire sauce
  5. 1 red bell pepper chopped
  6. 1 green bell pepper chopped
  7. 2 celery stalks minced
  8. 2 tomatoes chopped
  9. 2 scallions rinsed and chopped
  10. 2 cloves of garlic minced
  11. 1/2 cup of bread crumbs (you can use a gluten-free version)
  12. Cornflakes
  13. Juice from one lemon
  14. Salt and pepper for taste

Preheat oven to 350 degrees F. Place one fillet at a time in a food processor and grind till smooth. Transfer to a big shallow bowl. Add egg whites, lemon juice, Worcestershire sauce and bread crumbs and mix well. Heat oil in a skillet over high-medium heat. Saute vegetables till soft. Turn off stove and allow the vegetables to cool.  Add the vegetables to the fish mixture. Season with salt and pepper. Fill fish mixture evenly in 4 greased ramekins. Sprinkle top with cornflakes. Bake uncovered for 35-40 minutes.

Yields 4 servings

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