Maria NasirThe obsession with healthy foods shouldn’t take the joy out of eating, rather it should add to it. Working on this belief I try to create recipes for busy weekdays that are quick, easy, healthy and still tempting enough to make everyone feel hungry in our house. This Fish And Vegetables Casserole sure fits the bill!
As always there is no must-follow list of ingredients, I’ve used here the basic winter vegetables that can be substituted with your local, seasonal and favourite variety. Not a big fan of fish, go for chicken cubes instead of fish. You’ll wait for it impatiently to come out of the oven as the aroma of fish and vegetables cooking in basil sauce is simply ravishing ! What you get is a steaming hot dish of flavourful goodness under a crisp layer of egg and breadcrumbs. Enjoy without guilt !
For Fish and vegetables Casserole :
6 fish fillet, cut into cubes (any firm white fish would do)
2 medium potatoes, peeled, cut into cubes
2 small carrots, peeled, diced
1 small head broccoli, florets separated
1 cup peas
1 egg, beaten
1 cup breadcrumbs
For Basil Sauce :
4 cloves garlic
1 stalk spring onion
2 tablespoons dried basil
1 teaspoon salt
1 teaspoon black pepper
1/4 cup extra virgin olive oil
2 tablespoons white vinegar
This Is What You Do :
Add all the ingredients of sauce/vinaigrette to a blender and whiz till smooth.
Heat oven to 200 degrees C.
Lightly grease a casserole dish.
Place fish cubes in the dish, pour the basil sauce over them.
Par boil potatoes and carrots till almost done. Add peas in the last 2-3 minutes.
Drain the vegetables, add to the dish. Add broccoli florets to the dish too.
Toss everything to coat evenly with the vinaigrette.
Beat an egg, pour over fish and vegetables.
Sprinkle bread crumbs on top.
Bake for 20 minutes.
Serves 2-3