This Mediterranean-inspired Fish Moussaka offers a lighter twist on the classic Greek casserole. Instead of heavy béchamel and meat, it layers fluffy cooked rice with pan-fried white fish fillets and golden, salted eggplant slices. The dish is bound together by a vibrant sauce of beaten eggs, tomato paste, lemon juice, and caraway seeds, creating a bright, savory flavor profile that is both comforting and refreshing. It’s an excellent choice for a weeknight dinner that feels special without requiring hours of prep.
Fish Moussaka
Description
This Mediterranean-inspired Fish Moussaka offers a lighter twist on the classic Greek casserole. Instead of heavy béchamel and meat, it layers fluffy cooked rice with pan-fried white fish fillets and golden, salted eggplant slices. The dish is bound together by a vibrant sauce of beaten eggs, tomato paste, lemon juice, and caraway seeds, creating a bright, savory flavor profile that is both comforting and refreshing. It's an excellent choice for a weeknight dinner that feels special without requiring hours of prep.Directions
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If using frozen fish fillets, thaw them completely in the refrigerator overnight. Rinse the fillets under cold water and pat them dry with paper towels.
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Bring 3 cups of water to a boil in a medium saucepan. Add the rice, cover, and reduce heat to low. Simmer until the rice is tender and water is absorbed, about 20 minutes. Fluff with a fork and set aside.
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Peel the eggplant and cut it into 1/2 cm (1/4 inch) thick slices. Sprinkle both sides of the slices generously with salt. Place them upright in a colander set over a bowl to drain for at least 20 minutes to remove excess bitterness and moisture. Pat dry with paper towels.
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In a shallow bowl, mix together the flour, salt, and pepper. Dredge the fish fillets in the flour mixture, ensuring they are lightly coated. Shake off any excess flour.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fish fillets and fry for 3-4 minutes per side until golden brown and cooked through. Transfer the fish to a plate lined with paper towels to drain.
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In the same skillet, add enough remaining olive oil to lightly coat the bottom. Fry the drained eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.
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Preheat the oven to 260°C (500°F). Lightly butter a large baking dish.
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Spread the cooked rice evenly in the bottom of the baking dish to form a uniform layer.
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Arrange the fried fish fillets in a single layer over the rice.
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Layer the fried eggplant slices over the fish, covering the entire surface.
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In a small bowl, whisk together the egg, 3 tablespoons of water, tomato paste, lemon juice, caraway seeds, salt, and pepper until smooth.
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Pour the egg mixture evenly over the eggplant layer, ensuring it seeps slightly between the slices.
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Garnish with the chopped parsley.
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Bake in the preheated oven for 15 minutes, or until the top is golden and the egg mixture is set.
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Let the moussaka rest for 5 minutes before slicing and serving warm.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 397kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 2.1g11%
- Cholesterol 100mg34%
- Sodium 111mg5%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 0.4g2%
- Protein 48.4g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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