Creamy Fish Casserole

Ingredients

In this Malawian adaptation of Bacalhau com natas, we incorporate local spices and flavors to create a unique twist. The original Portuguese dish typically uses salted codfish, but in this recipe, we substitute it with locally available fresh fish fillets. Additionally, we infuse the creamy sauce with Malawian spices, giving it a distinct flavor profile that reflects the vibrant culinary heritage of Malawi. We alse have the original recipe for Bacalhau com natas, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as tilapia or bream 500g (1.1 lb) fresh fish fillets, such as tilapia or bream
• 4 large potatoes, thinly sliced 4 large potatoes, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground paprika, cumin, and coriander to the skillet, and cook for an additional minute to release the flavors.
4. 4.
   Place the fish fillets in the skillet and cook for 2-3 minutes on each side until lightly browned. Remove the fish from the skillet and set aside.
5. 5.
   In the same skillet, add the heavy cream and lemon juice. Stir well to combine and bring to a gentle simmer.
6. 6.
   Season the sauce with salt and pepper to taste.
7. 7.
   Layer half of the sliced potatoes in a greased baking dish. Place the fish fillets on top of the potatoes, and then layer the remaining potatoes on top.
8. 8.
   Pour the creamy sauce over the potatoes and fish, ensuring it covers the entire dish.
9. 9.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
10. 10.
    Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and slightly crispy.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If using frozen fillets, thaw them completely before cooking to ensure even cooking throughout the casserole.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the creamy sauce.
• Experiment with different types of fish to find your favorite flavor combination.
• If you prefer a crispier top layer, broil the casserole for a few minutes after baking.

Serving advice

Serve the Creamy Fish Casserole hot, straight from the oven. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

Garnish the casserole with a sprinkle of fresh parsley to add a pop of color. Serve it in individual baking dishes for an elegant presentation.