Mediterranean fish casserole

    45 min

    Hearty fish steaks baked with garlic, tomatoes and herbs make a dish redolent of the Mediterranean coast. Try serving with rice or crusty bread and a green salad, or a side dish of green vegetables such as Roasted Asparagus with Caramelised Shallot Dressing or Braised Fennel (both on this website).

    92 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 tablespoon dry white wine or stock
    • 2 sticks celery, thinly sliced
    • 1 clove garlic, thinly sliced
    • 150 g (5½ oz) red onions, thinly sliced
    • 600 g (1 lb 5 oz) plum tomatoes
    • 1 lemon, thinly sliced
    • 1 tablespoon tomato purée
    • 1 teaspoon sugar, optional
    • 4 fish steaks, such as swordfish or tuna, about 125 g (4½ oz) each
    • 3 sprigs fresh rosemary
    • 3 tablespoons chopped fresh oregano, or 1 tablespoon dried
    • Salt and black pepper
    • To garnish: sprigs of fresh rosemary and chopped fresh oregano

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the oil and wine or stock in a flameproof casserole then add the celery, garlic and onions and fry for 5-6 minutes, stirring frequently, until they have softened.
    2. Roughly chop the tomatoes (they can be peeled if you like) and add them to the casserole with the lemon, tomato purée and the sugar, if needed (it depends how acid the tomatoes are). Bring to the boil and simmer, stirring, for 2-3 minutes until the tomatoes begin to soften.
    3. Arrange the fish in a single layer on top of the vegetable mixture. Tuck in the sprigs of rosemary, sprinkle with oregano and season to taste.
    4. Cover the casserole and leave it to simmer for 10-15 minutes until the flesh is just firm, spooning the juices over the fish occasionally. Serve garnished with chopped oregano and a sprig of rosemary.


    the olive oil can be omitted, if you prefer, but even a little helps to capture the Mediterranean flavour.

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    Reviews in English (10)


    great recipe to use as a base. I gently sautéed the onion, celery and garlic first, also adding sliced fennel and a diced potato with the herbs. Then the wine, followed by the lemon and a tin of chopped tomatoes. Used cod loin, a salmon fillet and a packet of frozen mixed seafood. Threw in a handful of chopped parsley at the end. Wasn't sure how the sliced lemon would be..but have to say it definitely adds a zing to the finished dish. Finished result was delicious - will make again.  -  02 Nov 2012


    Used cod rather than fish stated in recipe as that is what I had in. We just ate this for dinner and it was delish. Hubby thought there was slightly too much rosemary, but that's down to personal taste. We both thought it was an excellent dish, very light and a lovely way to cook fish. Will deffinitely try it with different fish too.  -  22 Oct 2011


    Something else. You could add a little pernod and/or finely chopped fennel to the sauce as it cooks, for a subtle aniseed flavour.  -  08 Nov 2010