Baked Potato and Fish Casserole.
My Baked Potato and Fish Casserole is a baked fish recipe that is simply prepared with just a handful of ingredients. Renditions of this casserole are found throughout the world; it is a classic combination in Italian and Portuguese cuisine. My Baked Potato and Fish Casserole is a delicious and nutritious lenten meal but I am sure you will make it throughout the year! Layers of organic potatoes and onions are bathed in olive oil and butter, then seasoned with salt, pepper, fennel and tarragon. Seasoned fillets of whitefish top this potato-onion medley, then the dish is baked for just over an hour. That’s it! Simply delicious with a side of steamed broccoli, a crisp green salad and a dry white wine! Enjoy.
1/4 extra virgin olive oil, divided to use throughout
4 tablespoons unsalted butter, divided to use throughout
10-12 organic golden potatoes, scrubbed and sliced
2 organic onions, peeled and sliced
1/4 cup chopped organic fennel fronds, divided to use throughout
2-3 teaspoons dried tarragon leaves, divided to use throughout
Himalayan salt and veggie pepper to taste
4 fillets of whitefish of choice(cod, halibut, lake superior whitefish, etc)
Preheat oven to 350 degrees Fahrenheit
Dredge the bottom of a baking dish with a little olive oil
Layer sliced potatoes and onions
Season with fennel, tarragon, salt and pepper and sprinkle pats of butter on top, layer more potatoes and onions, season again, dredge top with olive oil
Season the fish with salt, pepper and tarragon and lay them on top of the potato layers
Sprinkle the top with the rest of the butter
Cover and bake for 1 hour
Remove cover, raise temperature to 375 degrees Fahrenheit
Bake for another 20 minutes until browned
Remove from oven and let rest before serving
Delicious with a side of steamed broccoli and maybe a sprinkling of tabasco. Enjoy!
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