Fish Casserole Recipe Ingredients for Four People 
 

    1 1/2 lb/750g shelled and de-veined raw king prawns/jumbo shrimp
    1 1/2 lb/750g raw hake fillet cut into roughly 2"/5cm square pieces
    3 cloves garlic, bashed
    Juice and zest of a big lemon
    2 smallish dried chilli's ground in a pestle and mortar
    A handfull of chopped fresh parsley
    3 tablespoons extra virgen olive oil
    Salt and freshly ground black pepper



 Fish Casserole Recipe Method

    Lay the hake fillets in the base of an oven proof casserole dish.
    Top evenly with the prawns/shrimps. 
    Mix the barlic with the lemon juice and zest and pour evenly over the fish.
    Sprinkle over the parsley and chilli. 
    Next drizzle over the olive oil.
    Finally season to taste with salt and black pepper. 
    Cover the casserole with a double sheet of aluminium foil and seal really well. 
    This stops the loss of liquid/steam during the cooking process.
    Place in a very hot oven 230ºc/450ºf for 20-25 minutes.
    Remove from oven and allow to rest, still covered, for 5 minutes before serving.
    Bring to the table and uncover in all it's glory - absolutely gorgeous.
    Serve immediately with extra lemon wedges if desired.

https://www.cutting-edge-mediterranean-recipes.com/fish-casserole-recipe.html