Tomato and fish casserole

Name: Tomato and fish casserole
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, American
Ingredients: 1 cup (250ml) fish or chicken stock; 2 x 400g cans cherry tomatoes; 750g firm white fish fillets (such as Coles Australian Ocean Barramundi Fillets), cut into 4cm pieces; 350g pkt Coles Australian Superfood Vegetable Mix; 1/3 cup shredded basil

3 steps

Prep:5minCook:10min

Updated at: Mon, 18 Mar 2024 02:23:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1124.3 kcal (56%)

Total Fat19.3 g (28%)

Carbs69 g (27%)

Sugars35.1 g (39%)

Protein145.5 g (291%)

Sodium827.4 mg (41%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupfish stock

or chicken

2 x 400gcans cherry tomatoes

750gwhite fish fillets

firm, such as, Australian Ocean Barramundi Fillets, cut into 4cm pieces

350gVegetable Mix

Australian Superfood

⅓ cupbasil

shredded

Instructions

Step 1

Combine the stock and tomatoes in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium. Uncover and simmer for 5 mins or until sauce thickens slightly.

Step 2

Add the fish and vegetable mix to the pan and return to a simmer. Reduce heat to low and cook for 5 mins or until the fish is just cooked through. Season.

Step 3

Divide the casserole among serving bowls. Sprinkle with basil.