Cookbook:Sweet and Sour Fish Casserole

| Fish

This is a sweet and sour fish casserole, baked in the oven. It goes well with rice and a green salad. The recipe is adapted from The Sephardic Table by Pamela Grau Twena.

Ingredients

 * ½ cup lemon juice
 * 1 (heaping) tbsp tomato paste
 * 2 tbsp sugar
 * ½ tsp turmeric
 * 2–3 tbsp vegetable oil
 * 2–3 medium onions, sliced to make 1 cup
 * 2 green bell peppers, sliced
 * 1 chile pepper, finely chopped
 * 6 medium tomatoes, sliced
 * 2–3 garlic cloves, thinly sliced
 * ½ tsp salt
 * ½ tsp black pepper
 * 500–700 g white fish fillet (e.g., cod, haddock, hake, pollock)
 * 2 Tbsp finely-chopped parsley or cilantro sprig (optional)

Procedure

 * 1) Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside.
 * 2) Preheat oven to 350°F.
 * 3) Heat the oil in a large pot. Add the onions, and sauté until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish.
 * 4) In the same oil, sauté the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions
 * 5) Layer half of the raw tomatoes over the peppers.
 * 6) Spread the garlic over the tomatoes, and season with half of the salt and pepper.
 * 7) In the same oil, sauté the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper.
 * 8) Top the fish with the remaining tomato slices. Spread the lemon-tomato-paste sauce over the top layer.
 * 9) Cover dish with aluminum foil, and bake for 20 minutes.
 * 10) Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested.
 * 11) Sprinkle with parsley or cilantro garnish, if desired.
 * 12) Serve immediately.

Notes, tips, and variations

 * The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.
 * A can of tomatoes can replace the fresh tomatoes.