Mustardy Deep Sea Perch Casserole Recipe -
  • READY IN 50 mins

Mustardy Deep Sea Perch Casserole

Recipe by  

"When you read this recipe, this combination might sound really weird, but if you like mustard and bananas, it's really worth a try. I've served it a number of times and everybody is quite surprised about it. I use deep sea perch fillet or sometimes cod fillet, but any other fish with this kind of texture is alright to use (don't use an oily fish like salmon or trout). For mustard, try not to use sweet mustard, because the bananas are sweet already and the dish might end up too sweet. Serves well with rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Melt butter in a skillet over medium heat. Gradually stir in flour, and cook until slightly brown. Gradually stir in the milk, raisins, and hazelnuts, stirring constantly. Continue stirring, and add the mustard, lemon juice, and hot pepper sauce. Remove from heat, and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Season the fish fillets with salt, pepper, and paprika on both sides. Place the fillets in a single layer in an oven-proof baking dish. Arrange banana slices over the fish, then pour the mustard sauce over all.
  3. Bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2006

very good-just short of 5 stars.

Most Helpful Critical Review
Mar 02, 2007

The bananas, I didnt mind. But the mustard sauce with the raisins was gross...too thick and ruined the fish. I threw everything out.

Oct 10, 2006

The combination of both bananas and mustard was not as good as I had expected. The raisins were good though, I think minus the mustard it would taste really good.

Mar 17, 2006

This was delicious! I didn't have any bananas, so I used a mango. I know bananas would taste great in this dish, and can't wait to make this again.

Nov 15, 2005

This was awful. The combination did not work.

Sep 20, 2010

This dish is quick, easy and the sauce is delicious. I didn't have lemon juice so used several grinds of lemon pepper. Everything else the same. Will use again.

Jun 01, 2005

Easy to make and really tasty!

Apr 30, 2012

I have made this dish twice already because we really enjoyed the flavor. However, we felt we had to hunt for the fish there was so much sause. Next time I make it I will double the fish and keep everything else the same. I also used frozen mashed bananas one time because there are so many in the frezer. Made it sweeter to counteract the spice. Too sweet for one of my brothers but the rest of us enjoyed the change.


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  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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