Spanish fish casserole

Create this flavour-packed Spanish casserole in no time at all with this tasty recipe. This is a great way to get your family eating more fish, too, as they'll love the fragrant sauce it's served in.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Spanish fish casserole
  • 2 tablespoon olive oil
  • 2 baby fennel bulbs, cut into thin wedges
  • 1 onion, thinly sliced
  • 250 gram baby potatoes, cut into 5mm slices
  • 1 red capsicum, seeded, sliced
  • 1/2 cup dry sherry
  • 400 gram canned crushed tomatoes
  • 1 cup campbell’s real fish stock
  • 1 orange, zest peeled into strips, juiced
  • 4 x 125g pieces firm white boneless fish (john dory)
  • 3/4 cup pitted green olives
  • parsley leaves, to serve
  • char-grilled crusty bread (see tips), to serve


Spanish fish casserole
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large frying pan heat oil on medium. Saute fennel and onion 4-5 minutes until tender. Add potato and capsicum and cook 4-5 minutes, until onion is tender and vegetables are lightly coloured.
  • 3
    Add sherry to pan to de-glaze. Simmer 1-2 minutes, until almost completely evaporated.
  • 4
    Stir in tomatoes, stock, orange zest and juice. Bring to boil. Nestle fish pieces in pan and scatter with olives.
  • 5
    Bake 12-15 minutes, until fish is cooked through. Sprinkle with parsley and serve with char-grilled bread.


To make crusty bread, brush 8 sourdough bread slices with 2 tablespoons of olive oil and char-grill 30 seconds each side.

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