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Featured Restaurant - The Gallery Restaurant      
The Gallery Restaurant in Leamington, Ontario, features a wealth of Portuguese traditional and innovative dishes.

Propietors, Tony and Ana Peixe ventured into the restaurant business in 1993 when they opened the Gallery Restaurant and the Cup to Mug cafe bar downstairs at the old art gallery building. Three years later they purchased a lot adjacent to the restaurant and opened a patio, which offers a complete tropical experience. The patio has been continually upgraded and now boasts two quality ponds with fish, turtles, aquatic plants and birds.

  Chef Ana Peixe

Gallery Restaurant
11 Queens Avenue
Leamington, ON., N8H 3G5

For Reservations
Call: (519) 322-2399

Health Board Rating - 5 Star

The Gallery's menu has evolved and grown over the years to feature a taste of Tony and Ana's native country Portugal. If you are a recent traveller to the country you can come to the gallery and enjoy an array of Portuguese tapestry delights that will bring back your pleasent memories of Portugal. The Gallery takes pride in cooking with you in mind using quality fresh products, cooked the old fashioned way with a personal touch. They specialize in a complete dining experience, one you'll want to return to again and again.
The Galley Restaurant, Leamington, Ontario
Portuguese Cod Casserole
  • 2 onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 4 cups potatoes, peeled and thinly sliced on a mandolin
  • 3 plum tomatoes, sliced (Roma potatoes work well)
  • 1/4 cup oil-cured black olive, drained, pitted and finely chopped
  • 2 lbs cod fish fillets, fresh
  • 1 cup chicken broth
  • salt and pepper

1. Soak a 3-litre (3-quart) terracotta baking dish and its cover in water for about 15 minutes. If you are not using a terracotta dish, preheat the oven to 200C (400F) with the rack in the middle position (see note).
2. In a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Set aside.
3. Remove the terracotta dish and cover from the water.
4. Cover the bottom of the dish with one quarter of the potato slices.
5. Add half the tomatoes and olives. Season with salt and pepper.
6. Cover with another quarter of the potatoes. Cover with the onion and garlic mixture.
7. Cover with another quarter of the potatoes, and then lay the fish on top. Season with salt and pepper. Cover with the remaining potatoes, tomatoes and olives.
8. Add the broth. Adjust the seasoning.
9. Cover the dish and place it in the centre of the oven. Turn the oven on to 200°C (400°F). Bake until the potatoes are tender, about 1 1/4 hours. Let stand for 15 minutes and serve.
10. *Note: If you do not have a terracotta dish, use any ovenproof covered baking dish, preheat the oven and reduce the cooking time to about 1 hour.

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