Lemon Fish Casserole

Lemon Fish Casserole


  • 4 fish fillets (Hack, sole, or any white fish of your choice)
  • 1/2 C. lemon juice
  • 1/2 C. chopped onions
  • 1 clove garlic, chopped
  • 2 C. mushrooms
  • 1 full size bag baby spinach
  • 2-3 fresh tomatoes, sliced
  • 1 C. grated cheese


Pour lemon juice over fish . Let stand, turning over once or twice. While fish is marinating, place a little olive oil in a warm skillet, Saute the onions, mushrooms and garlic together until onions are clear. Set aside. In another hot skillet add a pat or two of butter and place drained fish in pan and cook just until they start to flake. Place fish over the onion mixture for a bit. In your hot skillet, cook the spinach until wilted.

In a casserole dish, place the spinach over the entire bottom. Add the fish and onion mixture. Next, place fresh sliced tomatoes on top of the fish fillets and cover with grated cheese. Bake in oven for 15 minutes at 350 degrees. Serve.

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