Mediterranean Snapper Casserole

Last night Bernard made baked red snapper fillets - lots of them. For once we had lots of leftovers. What to do....Bernard suggested that I make a fish-macaroni casserole for dinner the next night (my night to cook in our new schedule). With some concern I took on the challenge. I am not a great fish cook and fish casseroles are even more foreign territory. Not to mention that generally when I use macaroni I am putting a cheesy sauce on it - not something I am doing to fish and not something in line with my attempts to reduce my calories.

After some thinking I remembered a fish and tomato stew I had and liked. This got me looking at Mediterranean flavours. But white pasta didn't sit well with my diet plan, but barley did and I was wanting to use it more. There is the evolution of tonight's dinner, which I was especially pleased with and have decided to share the recipe in case you want to try something new.

Recipe

2.5 fillets of red snapper

1 large onion

1 red pepper

1/4 cup chopped Moroccan olives

1/2 cup chopped flat leafed parsley

2 tbsp capers

3 cloves garlic

1 tsp each oregano, basil, salt, pepper, chili pepper flakes

1 cup chicken stock

4 cups tomato sauce

1 cup pearl barley

1/2 cup panko bread crumbs

2 tbsp butter

chop onion and put in a frying pan with salt, chili pepper flakes, basil, and oregano on medium-high heat

put barley in a large skillet or heavy pot, on medium-high heat

chop pepper, parsley, olives and garlic and add to onions once they are soft

once barley is slightly toasted add 1 cup of stock and reduce to a simmer

melt butter and mix with panko is a separate bowl

once veggies are softened add to barley and mix in the tomato sauce

put half of the tomato sauce in a casserole and lay the snapper on top of sauce

cover with rest of sauce

sprinkle with panko crumbs

bake at 350 for about 30 minutes - until fish and barley are cooked