Fish and Rice Casserole

Contributed By sea2door

Published Sep 06, 2017

Ingredients

• 500 gms fish fillets
• 50 gms butter or oil
• 1 cup unwashed rice
• 1 small green pepper, chopped
• 1 med onion, finely chopped
• 450 gms fresh or tinned tomatoes
• salt and pepper
• 1 pinch nutmeg
• 125 gms cheese

Preparation

1. Steam fish or cook in a little water until soft. Divide into large flakes.
2. Heat butter or oil in a heavy based pan and add rice. Cook until brown, stirring well to ensure it does not burn.
3. Add green pepper, onion, skinned and sliced tomatoes, salt, pepper and a pinch of nutmeg. Cover and cook over a low heat until rice is soft.
4. Arrange rice-tomato mixture and fish in alternate layers in a well buttered oven proof dish. Cover with grated cheese and bake at 180° C or toast under grill until cheese melts. serve immediately before cheese hardens

Further Information

Yield 4