Sweet and Sour Fish Casserole
This baked fish casserole balances sharp lemon against a little sugar and tomato paste, with turmeric adding color and earthiness. The fish is only briefly seared, then layered between onions, peppers, garlic and fresh tomato slices so it steams gently in their juices under foil. Adapted from Pamela Grau Twena's The Sephardic Table, it takes any firm white fish, and the chile can be dropped for a milder pot.
Instructions
Stir the lemon juice, tomato paste, sugar and turmeric together in a small bowl until smooth, and set this sauce aside. Heat the oven to 350°F.
Warm the oil in a large pot and cook the onions until golden brown and starting to release their moisture. Lift them out with a slotted spoon and spread them in an oven-proof dish.
In the same oil, cook the bell peppers and chile pepper for about 2 minutes, until softened. Transfer them with a slotted spoon and layer them over the onions.
Lay half of the raw tomato slices over the peppers, scatter the garlic on top, and season with half of the salt and black pepper.
Sear the fish in the same oil for 1 minute, then place it on the tomatoes and season with the remaining salt and pepper. Cover the fish with the rest of the tomato slices and spread the lemon and tomato paste sauce over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes more, until the fish flakes easily when tested with a fork.
Sprinkle with parsley or cilantro if you like, and serve right away, with rice and a green salad.
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