Best 7 Mediterranean Fish Casserole Recipes

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Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our delectable Mediterranean Fish Casserole, an explosion of flavors that captures the essence of this vibrant region. Dive into a symphony of tender fish fillets, succulent shrimp, and an array of colorful vegetables, all bathed in a rich and aromatic broth infused with the essence of fresh herbs and zesty lemon.

This delightful casserole is a celebration of Mediterranean cuisine, with each ingredient contributing its unique charm. The delicate sweetness of the fish and shrimp harmonizes perfectly with the earthy notes of roasted peppers, zucchini, and tomatoes. A medley of fragrant herbs, including oregano, thyme, and basil, adds a touch of herbaceousness that transports you to a sun-drenched Mediterranean garden.

But that's not all! This article is a treasure trove of Mediterranean fish casserole recipes, each offering a unique twist on this classic dish. Explore variations that showcase different types of fish, such as salmon, cod, or tilapia, and discover how different cooking methods, like baking or steaming, can create distinct flavor profiles.

Whether you prefer a traditional recipe that captures the authentic flavors of the Mediterranean or a more innovative take that incorporates modern culinary techniques, you're sure to find a recipe that tantalizes your taste buds and transports you to the heart of this culinary paradise. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Mediterranean fish casseroles!

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN-STYLE FISH STEW RECIPE



Sicilian-Style Fish Stew Recipe image

An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!

Provided by The Mediterranean Dish

Categories     Entree/Soup

Time 45m

Number Of Ingredients 16

Private Reserve extra virgin olive oil
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 large garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
3/4 cup dry white wine
1 28-oz can whole peeled plum tomatoes, juice separated and reserved
3 cups low-sodium vegetable broth
1/4 cup golden raisins
2 tbsp capers, rinsed
2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
1/2 cup chopped fresh parsley leaves, stems removed
3 tbsp toasted pine nuts, optional
Crusty Italian bread for serving

Steps:

  • Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
  • Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  • Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
  • Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

Nutrition Facts : Calories 476 calories, Sugar 10.2 g, Sodium 810.7 mg, Fat 12.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 3.9 g, Protein 36.7 g, Cholesterol 62 mg

MEDITERRANEAN BAKED WHITE FISH



Mediterranean Baked White Fish image

Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 ½ lb white fish fillet such as cod or halibut, ((1 to 1 ½ in thickness))
Kosher salt and ground black pepper
Extra virgin olive oil
Juice of ½ lemon (more for later)
8 ounces cherry tomatoes, (halved)
3 ounces pitted olives, (halved (I used a combination of kalamata olives and green olives) )
3 tablespoons minced red onion
4 to 5 garlic cloves, (minced)
1 tablespoon fresh thyme leaves
2 teaspoons dried oregano

Steps:

  • Heat the oven to 425 degrees F.
  • Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
  • In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
  • Pour the tomato and olive mixture over the fish.
  • Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
  • Remove from the heat and serve.

Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving

BAKED COD RECIPE WITH LEMON AND GARLIC



Baked Cod Recipe with Lemon and Garlic image

Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Provided by Suzy Karadsheh

Categories     Entree

Time 22m

Number Of Ingredients 12

1.5 lb Cod fillet pieces, (4-6 pieces)
1/4 cup chopped fresh parsley leaves
5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted butter
5 garlic cloves, (minced)
1/3 cup all-purpose flour
1 tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  • In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  • Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
  • Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
  • To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving

MEDITERRANEAN FISH CASSEROLE



Mediterranean Fish Casserole image

Make and share this Mediterranean Fish Casserole recipe from Food.com.

Provided by Anastacey

Categories     Low Cholesterol

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb small white potatoes, cut into quarters
2 large italian frying bell peppers, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, peeled and chopped
2 (5 ounce) cod fish fillets (recommend US pacific caught) or 2 (5 ounce) halibut fillets
1/4 cup pitted kalamata olive, chopped
2 plum tomatoes, seeded and cut into 1/4-inch wedges
2 tablespoons lemon juice
1/4 cup flat leaf parsley, chopped

Steps:

  • Heat oven to 400°F Grease an oval 2-quart casserole dish with
  • tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400°F for 35 minutes or until potatoes are tender, stirring occasionally.
  • Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.
  • Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.

Nutrition Facts : Calories 244.2, Fat 8.5, SaturatedFat 1.2, Cholesterol 30.7, Sodium 270.7, Carbohydrate 27.1, Fiber 4.8, Sugar 3.9, Protein 16.4

MEDITERRANEAN FISH CASSEROLE



Mediterranean Fish Casserole image

A delicious fish casserole with mushrooms, tomatoes, basil and parmesan. You can add shrimps between fish roll-ups if desired.

Provided by shirlgirl

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

700 g flat fish fillets (1 1/2 pounds, plaice, sole etc)
1/2 lemon, juice of
1/2 teaspoon salt
pepper
125 g cream cheese with herbs (4 1/2 ounces)
1 teaspoon chopped fresh oregano
250 g medium sized mushrooms (9 ounces, quarter)
4 medium tomatoes (deseeded, skin removed and roughly chopped) or 400 g canned tomatoes, drained and chopped (14 ounces)
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
shrimp (optional)
3 tablespoons chopped flat leaf parsley
6 basil leaves, cut in fine strips
5 tablespoons dry breadcrumbs
5 tablespoons grated fresh parmesan cheese
2 tablespoons olive oil or 2 tablespoons butter
3 crushed garlic cloves

Steps:

  • Fish:.
  • If your fish fillets are large, you need to cut them in half (vertically). They should be easy to be rolled.
  • Drizzle lemon juice over the fish. Season with salt and pepper. Spread the cream cheese onto the outer shiny side of fish.
  • Roll up fillets. Season with salt and pepper.
  • Vegetables:.
  • Into a buttered heatproof casserole add quartered mushrooms.
  • Place tomatoes on top of mushrooms.
  • Add 1 tbsp of parsley and 1 tbsp of basil to the tomatoes and mushrooms.
  • Place rolled fish on top of tomatoes and mushrooms.
  • Place optional shrimps between fish rolls.
  • Provencal Topping:.
  • Mix all ingredients except oil/butter.
  • Cover the fish with Provencal topping.
  • Drizzle with oil or sprinkle with butter flakes.
  • Bake for 20 minutes in a 220°C / 430°F preheated oven.
  • Serve with buttered boiled potatoes sprinkled with chives.

Nutrition Facts : Calories 349.7, Fat 11.4, SaturatedFat 2.7, Cholesterol 103, Sodium 617.3, Carbohydrate 14.4, Fiber 2.7, Sugar 4.9, Protein 46.9

MEDITERRANEAN BAKED FISH



Mediterranean Baked Fish image

"The mouthwatering aroma of this herbed fish dish baking is sure to lure guests to your kitchen" predicts Ellen De Munnik. "It makes a lovely and colorful presentation for company," she adds from Chesterfield, Michigan. "In a pinch, you can use dried herbs and canned diced tomatoes to replace the fresh ingredients."-Ellen De Munnik, Chesterfield, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup thinly sliced leeks (white portion only)
2 garlic cloves, minced
2 teaspoons olive oil
12 large fresh basil leaves
1-1/2 pounds orange roughy fillets
1 teaspoon salt
2 plum tomatoes, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium lemon
1/8 teaspoon pepper
4 fresh rosemary sprigs

Steps:

  • In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture., Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper. , Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 844mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

MEDITERRANEAN FISH STEW WITH GARLIC TOASTS



Mediterranean fish stew with garlic toasts image

Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew

Provided by Emma Lewis

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 16

3 tbsp olive oil
1 large onion , sliced
2 garlic cloves , sliced
1 red chilli , finely chopped
2 tbsp tomato purée
1kg tomatoes , roughly chopped
200ml white wine
350ml fish stock
3 strips orange zest
1kg skinless halibut fillets, cut into large chunks
500g clams
400g large raw prawns
handful flat-leaf parsley , chopped
1 large ciabatta loaf, cut into 1cm slices
5 tbsp olive oil
2 garlic cloves , halved

Steps:

  • To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
  • Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
  • Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.

Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.17 milligram of sodium

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and efficient.
  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, seasonal vegetables and seafood.
  • Don't overcrowd the pan: When searing the fish, make sure to give it enough space in the pan so that it can cook evenly. If you overcrowd the pan, the fish will steam instead of sear.
  • Cook the fish until it is just cooked through: Overcooked fish is tough and dry. Cook the fish until it is just opaque in the center and flakes easily with a fork.
  • Use a variety of vegetables: This recipe uses a variety of vegetables, including tomatoes, zucchini, and bell peppers. Feel free to use other vegetables that you like, such as eggplant, spinach, or artichokes.

Conclusion:

This Mediterranean fish casserole is a healthy and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its colorful vegetables and tender fish, this dish is sure to be a hit with your family and friends.

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