Why does it always take me so long to write a post? Can you believe that yesterday I spent almost all day, from about 11 am till after 6 pm on getting the photos and text for my next France vacation update together? Seven hours!
Of course, most of the time was spent sifting through the photos which takes more time than you think. Thankfully, I only shot jpeg, no raw files, so at least I could keep the editing at a minimum.
But almost the best thing? Now that I have all photos done, the post drafted, well, pretty much finalized, I don't feel like posting yet another France travel post - LOL.
Going through my iPhone pics I could do a beerSaturday or maybe even a Caturday post but it's not Saturday anymore. FungiFriday? No? Not Friday either. Right, then
Truthfully, I forgot to take a line-up of all ingredients at the beginning, Only after I had chopped the paprika, apple, onion and dill did I remember and took these photos.
Cut the onion, paprika and apple into similar sized stipes or cubes if you prefer. Fry the onion on low-ish heat until soft and opaque but not really brown. Add in the paprika, spice with salt and pepper and stir fry for a few minutes until the paprika starts getting soft(er). Then add in the apple slices. I usually turn up the heat a little because I like the apples to get a little color. Once they do, turn off the heat (see difference between photo above and below).
In the meantime, prepare the fish (wash, pad dry, dribble lemon juice on it, salt & pepper) and the creamy sauce. As you can see we used tilapia because we like it and it is quite firm and thus doesn't break into many pieces during baking.
For the crème sauce all you have to do is mix the fresh dill into the Greek yogurt and if you like add some crème fraiche as well as salt & pepper. I usually don't add any spices but let the dill take the main stage here. Sometimes I add a little lime juice or milk.
Cover the bottom of an oven safe dish with about half of the onion-paprika-apple mix and then place the fish filets on top. Cover the fish with the still warm second half of the veggie mix and top it all off with the yogurt-dill crème.
And that's it for the preparation. Cover the dish with an oven-safe lid or aluminum foil and bake in the middle rack of the oven at 355°F (180°C) for 20 minutes covered, then remove the cover and bake another 20 minutes.
As you can see from the picture below you will have a lot of juice at the bottom of the dish. We don't like to waste all that yummy goodness, hence, we usually serve this casserole with half-mashed potatoes i.e. fingerling potato cooked in the skin, smashed with a fork and butter put on top - simple!
It may not look like much but - trust me - the combination of the ingredients taste awesome.
Have a great rest of your day!
Cheers,
(Ocean)Bee
