Rosie Perez's Fish Dish Casserole
ingredients
Fish Dish Casserole
- 15-20 Deseed/Skinned Roma Tomatoes Chopped not finely
- 2 Large Spanish Onions Chopped
- 6 Large Whole Red Potatoes
- 6-8 Pieces of White Fish 8 if flounder
- 1 Tbs Ground Cinnamon
- 1 1/4 Cups White Dry Wine Pinot Grigio for lighter taste and Chardonnay for more buttery
- Juice From a Whole Lemon
- 1/2 Stick of butter
- Olive Oil
- Salt and Pepper
- Breadcrumbs or Panko
prep
Instructions:
Preheat oven to 450 degrees. In a large pot, boil the cleaned whole red potatoes.
Fish prep:
At room temperature, salt and pepper your fish.
Then add the juice of the whole lemon with about 1/4-1/3 cup of olive oil and whisk together until it turns thick.
Pour evenly the lemon/olive oil mixture onto the fish.
Let sit. Then pour around the fish 1/4 cups of the white wine. Set aside.
Sauce:
Heat a large deep sauté pan on medium heat.
Add the 1/2 of butter. Make sure you don't burn it! Or even brown the butter!
Add chopped onions and sauté until translucent.
Add the chopped tomatoes.
Cook down until most of the juice from the tomatoes are out but not completely evaporated.
Sprinkle evenly the cinnamon and stir mixture well.
Add rest of the white wine and let cook down a bit until it gets just a little thick.
Potato prep:
By now your potatoes are done. Drain and cool off with cold water until you can handle them with ease.
Slice the potatoes - not too thick.
Drizzle with olive oil then salt and pepper to taste. Let cool.
Layering:
In a deep 9 x 13 casserole dish, drizzle a bit of olive oil on the bottom.
Begin layering process like you would do a lasagna:
1st layer - Onion and tomato mix. 2nd - Sliced potato. 3rd - Fish. 4th – Onion and tomato mix. 5th - Breadcrumbs. Repeat to two to three layers.
Bake for 20 minutes on lower-middle rack. When you see it bubbling after 20 minutes it’s done.
Let sit for another 15 minutes and serve!
