Portuguese Fish Casserole
Recipe GLPR12b08618112a43
A light and aromatic Mediterranean baked casserole layering tender flounder fillets with potato slices, topped with a vibrant parsley and lemon oil that infuses the dish with fresh, bright flavor. This simple Portuguese-inspired preparation lets the delicate fish shine while potatoes become creamy from the gentle oven heat.
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Ingredients
1 cup Italian flat-leaf parsley, finely chopped
½ Zest and juice of ½ lemon
⅛ cup olive oil
1 clove garlic, minced
¼ teaspoon salt
2 medium potatoes, sliced lengthwise into ¼-inch thick slices
2 tablespoons olive oil
1 medium onion, diced
1 small clove garlic, minced
½ Juice of ½ lemon
¾ pound flounder fillet
Directions
Preheat your oven to 400°F. Prepare a 9x13-inch baking dish by lightly coating it with olive oil.
In a small bowl, combine the finely chopped parsley, lemon zest, ⅛ cup olive oil, 1 minced clove of garlic, and ¼ teaspoon salt. Set this parsley oil aside.
Layer the potato slices in the bottom of the prepared baking dish, slightly overlapping them to cover the surface evenly.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and the small minced garlic clove. Sauté until the onion becomes translucent, about 4–5 minutes. Stir occasionally to ensure even cooking.
Spread the sautéed onion and garlic mixture evenly over the potato layer in the baking dish.
Arrange the flounder fillets on top of the onion mixture. Squeeze the juice of ½ lemon over the fish. Season lightly with salt and pepper if desired.
Spoon the reserved parsley oil evenly over the flounder fillets and entire casserole surface.
Cover the baking dish with aluminum foil and bake for 25–30 minutes, until the potatoes are tender when pierced with a fork and the fish flakes easily with a fork at its thickest point and reaches an internal temperature of 145°F.
Remove from the oven and let rest for 2 minutes before serving. Serve directly from the baking dish, portioning the fish, potatoes, and broth together into each bowl.
