Baked White Fish and Vegetable Casserole
Layered casserole combining pan-fried white fish fillets with a cooked vegetable sauce of onions, bell peppers, crushed tomatoes, and garlic. Fish is lightly floured and seared before baking in the oven until flaky. Simple, comforting dish served hot or cold.
Ingredients
Instructions
- 1
Cut fish fillets into serving sizes and season with salt, pepper, and half the Old Bay seasoning.
- 2
Mix flour with remaining Old Bay seasoning, salt, and black pepper.
- 3
Dip fish fillets into seasoned flour and coat all sides.
- 4
Heat 1-2 tablespoon oil in a pan and fry fish until golden brown on each side, cooking partially through.
- 5
Preheat oven to 350 degrees.
- 6
Heat 1 tablespoon oil in a skillet over medium-high heat, add onions, and sauté until soft.
- 7
Add bell peppers, crushed tomatoes, and garlic to the skillet, season with salt and pepper, and cook until vegetables soften.
- 8
Spread a thin layer of vegetable mixture on the bottom of a deep baking dish.
- 9
Layer fish over the vegetables, then add more vegetable mixture on top.
- 10
Continue layering remaining fish and vegetable mixture.
- 11
Cover with aluminum foil and bake until fish flakes easily with a fork and vegetables are soft.
- 12
Serve hot or cold.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months.
Prepare vegetable mixture and coat fish the morning of; refrigerate separately. Assemble and bake same day.
Serve directly from baking dish. Accompaniments: crusty bread, green salad, or steamed vegetables.
Common Mistakes
Do not fully cook fish during searing step to avoid overcooked, dry fish after baking.
Do not skip the layering; even distribution prevents undercooked centers or overcooked edges.
Substitutions
Gluten-Free Swaps
General Alternatives
firm white fish
firm white fish