Mediterranean Fish Casserole

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a very easy dish with a nostalgic smell of summer holidays and Mediterranean harbours. You can peel the bodies of the prawns but leave the heads on for a good effect.


  • 1 lb filleted white fish (cod, haddock, hake etc) (450 g)
  • 1


Pre-heat oven to Gas 6 (400°F/200°C). Cut the fish into chunks. Get the fishmonger to prepare the squid (he just takes out the ink bag and strange innards – if the extraordinary transparent bone is still there you can pull it out). Chop up the squid. Chop up the tomatoes and the piment