Fillet of Fish and Rice Casserole

Name: Fillet of Fish and Rice Casserole
Ingredients: Pimento, chopped; 6 drops Peychaud’s bitters; 1 TBS. Lea & Perrins Worcestershire sauce; 2 tsp. Louisiana hot sauce; Romano cheese, grated; 1 tsp. garlic, chopped; 6 cups rice, cooked; 3 tsp. butter-flavored salt; 4 cups fish fillets, cut up; ¼ cup bell pepper, chopped; ¼ cup dried parsley; ½ cup water; 1 cup dry white wine; ½ cup onions, chopped

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

½ cup onions, chopped
¼ cup bell pepper, chopped
¼ cup

Fish course
Pescatarian
Gluten-free

Method

Cook onions, peppers, garlic, and parsley in the water and wine until tender. Mix raw fish, cooked rice, and all other ingredients (except the Romano cheese) and put in a greased casserole. Top with cheese and bake in 325-degree oven for 1 hour.