An adaptation of a traditional Yugoslavian recipe, Serbian Fish is a delicious and appetizing supper dish. Any white fish fillets may be used instead of haddock.
2 lb. haddock fillets, skinned and cut into cubes
2 oz. plus
1 teaspoon butter, cut into small pieces
5 large potatoes, peeled and thinly sliced
4 large, firm tomatoes, sliced
2 teaspoon salt
2 teaspoons paprika
1 teaspoon flour
8 oz. lean bacon slices, rinds removed and chopped
4 oz. button mushrooms, wiped clean and sliced
8 fl. oz. sour cream
2 fl. oz. – cup dry white wine
1 large onion, chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
1 teaspoon lemon juice
1 tablespoon finely chopped fresh parsley
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
First make the marinade. Combine all the ingredients in a small mixing bowl. Place the fish cubes in a shallow dish and pour over the marinade. Set aside for 1 hour.
Meanwhile, with the teaspoon of butter, lightly grease a large baking dish. Lay the potato slices in the dish, dotting each layer and the top with the remaining butter. Place the tomato slices over the potatoes and sprinkle with the salt, paprika and flour.
Place the dish in the oven and bake for 30 to 45 minutes or until the potatoes are just tender when pierced with the point of a sharp knife. Remove the dish from the oven and keep warm.
Increase the oven temperature to fairly hot 375°F (Gas Mark 5, 190°C). With a slotted spoon, transfer the fish from the marinade to the baking dish. Sprinkle over the bacon and mushrooms and return the dish to the oven. Bake for 15 minutes.
Remove the dish from the oven and pour over the sour cream. Reduce the oven temperature to warm 325 °F (Gas Mark 3, I70°C). Return the dish to the oven and continue baking for 1 hour or until the fish flesh flakes easily when tested with a fork.
Remove the dish from the oven and serve immediately.