Poisson a l’Indonesienne

( Indonesian Fish Casserole)

This is now one of Madeline’s favorites!

When I traveled to France for the first time in my life a few weeks ago, I was completely amazed by how much seafood everyone ate!  I love seafood. However, when the hostess at my bed and breakfast informed me that she planned to prepare an Indonesian fish casserole for dinner one night, I was not exactly excited by the sound of it.

To my surprise, I was thrilled with the delicious results and this ended up being one of my favorite meals during my trip. Luckily, she shared the recipe, I have now made this several times for my family and they absolutely love it!

This recipe is featured in the July issue of Coastal Angler Magazine for North East Florida.  Hope you enjoy it!  Bon Apetit!

Just a few simple ingredients for this exotic fish dish.

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Poisson a l’Indonesienne

Prep Time: 10 minutes

Cook Time: 25 minutes

35 minutes

Number of servings: 4

Per Serving 438 calories

Fat 25 g

Carbs 39 g

Protein 17 g

4

A delicious curried fish dish that is wonderful with rice.

Ingredients

1 lb white fleshed fish fillets, skin removed and cut into 1” cubes (I used flounder)

2 large mangos, peeled and cut into 1” cubes

1 cup heavy cream

½ TBSP curry powder

¼ tsp salt

1/8 tsp cayenne pepper

1 medium granny smith apple, grated coarsely (to yield about 2 cups)

Directions

Preheat oven to 350°F.

Spray a 2 quart, oven-safe, casserole dish with non-stick spray.

Place cubed fish in the casserole dish, add mango and stir.

Whisk the curry, salt, and pepper into the heavy cream.

Pour cream mixture over the fish and mango and stir.

Top mixture with the grated apple, place in oven, and bake about 25 minutes, mixture should be boiling in the dish and this fish will be opaque.

Serve with basmati or jasmine rice and top with Sriracha or your favorite hot sauce if desired.