For this delicious casserole recipe you can use any white fish of your choice, but we definitely recommend either Grouper or Seabass, trust us!

Ingredients:

  • 2 NETUNO Seabass/Grouper fillets
  • 1 large white onion (or 2 small ones)
  • Bechamel Sauce
  • Salt & pepper to taste
  • 1 tablespoon softened, unsalted butter
  • Olive oil
  • 1 teaspoon thyme
  • Pinch of nutmeg
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¾ cup white wine
  • 2 cups chopped bread, no crust
  • 2 cups shredded cheese, we recommend Emmentaler, Gruyere or Swiss cheese
  • Optional: 4 tablespoons natural tomato paste

Instructions:

  1. Grease a casserole dish with softened butter and preheat the oven to 400ºF.
  2. Cook onion on a pre-heated skillet with olive oil until soft and brown, and then add thyme, nutmeg and paprika. TIP: add a little water to prevent from darkening too quickly.
  3. Chop NETUNO Seabass fillets into large chunks and season with salt, pepper and garlic powder. Place chunks evenly in the casserole and add white wine.
  4. Spread the seasoned onion and chopped bread evenly in the casserole.
  5. Pour the bechamel sauce and top with your cheese of choice.
  6. Optional: Add a few tablespoons of tomato paste.
  7. Bake for around 20-25 minutes, until the cheese is brown.
  8. Serve and enjoy!

Servings: 2

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