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White Stumpnose Fish Casserole with Tomato and Red Pepper
Ingredients:
 
2 kg fresh linefish (such as stumpnose), skinned, deboned and cut into fillets 
100 ml olive oil 
80 ml fresh lemon juice 
10 ml chopped chives 
3 leeks, sliced into rings 
3 garlic cloves, crushed 
1 red pepper, chopped 
250 ml slice button mushrooms 
400 g whole tomatoes, chopped 
250 ml white wine 
65 ml chopped parsley 
15 ml chopped fresh dill 
200 g feta cheese, crumbled 

Method:
 
Place the fish in a non-metallic dish. Mix half the olive oil with the lemon juice and chives and pour over the fish. Leave to marinate for 30 minutes. Meanwhile preheat the oven to 180 ºC. Heat the remaining oil in a pan and sauté the leeks, garlic, red pepper and mushrooms until soft. Stir in the tomatoes and wine. Bring to the boil and cook until the mixture is reduced to a thick fragrant sauce. Pour the sauce over the marinated fish and sprinkle the parsley and dill on top. Bake for about 20 minutes or until the fish is done and can be flaked easily with a fork. Sprinkle the feta on top and return the fish to the oven until the cheese has melted. Serve with a green salad and garlic bread. 

Recipe From : YOU