BAKED WHITE FISH AND VEGETABLES
The juiciest, most tender baked white fish with vegetables, using just about any firm white fish that you'd like - cod, tilapia, haddock, bass, catfish, grouper, etc. The fish is baked in between layers of onion, carrots, celery, peppers, tomatoes and fresh herbs.
Provided by Olga's Flavor Factory
Categories Main Course
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Cut the fish into smaller pieces and blot it dry with a paper towel to get rid of excess moisture.
- Heat about 1/2 - 1 Tablespoon of oil in a nonstick skillet over high heat, season the fish on both sides with salt, ground black pepper and any combination of your favorite seasonings.
- Cook the fish for about 2-3 minutes per side. It should still be partly raw in the center. Cook the fish in batches until it's all partly cooked. Transfer the fish to a plate while you prepare the vegetables.
- Preheat the oven to 350 degrees Fahrenheit.
- Prep all the veggies. Peel and halve the onions, and then thinly slice them. Peel the garlic and then mince them or use a garlic press. Peel and grate the carrots, thinly slice the celery and julienne the bell pepper. Remove the seeds from the tomatoes and grate the tomatoes on a box grater. Instead of grating the tomatoes, you can put them through the food processor or blender, or even chop the tomatoes.If you don't have fresh tomatoes, you can use canned diced tomatoes, tomato puree, or tomato sauce.
- Heat another Tablespoon of butter or oil on medium high heat and add the onions, carrots and celery to the skillet. Season with salt and ground black pepper. Cook for 5-7 minutes, until the vegetables soften.
- Add the bell pepper, tomatoes and garlic. Season with salt and pepper as well and more dry herbs and seasoning that you like. Cook for another 8-10 minutes. Add the fresh herbs once the vegetables are off the stove.
- Spread half of the vegetables on the bottom of the baking dish that you will be using. Place a layer of fish over the vegetables. Spread the remaining vegetables over the fish.
- Spread a thin layer of mayonnaise, sour cream or yogurt over the vegetables. This step is completely optional.
- Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for about 30-40 minutes. We are basically heating it all up evenly all the way through to the center, and then only waiting for the fish to cook through, which doesn't take long at all. The vegetables are already cooked.
FISH AND VEGETABLE CASSEROLE
Fish and vegetables get top billing in this casserole, but cheesy red potatoes also play a memorable part. Bonus: Prep time is just 15 minutes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Place half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.
- Top with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.
- Bake 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
CHEESY BAKED FILLET OF FISH CASSEROLE
Make and share this Cheesy Baked Fillet of Fish Casserole recipe from Food.com.
Provided by Martini Guy
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Melt butter and blend in the lemon juice and sour cream.
- Salt and pepper the fish to taste and place in a casserole dish.
- Spread the onion rings evenly on top.
- Pour the sour cream mixture over fish, spread evenly and top with the cheese.
- Bake for 35 minutes or until fish flakes with a fork.
WILMA'S FISH CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
- Mix the diced bread, onion, salt and herbs together.
- Combine the soup with milk, stirring until creamy.
- In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
- Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 20.4 g, Cholesterol 80.1 mg, Fat 19.6 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 9.2 g, Sodium 816.1 mg, Sugar 3.6 g
FISH AND POTATO CASSEROLE
Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.
Provided by Gary Doolin
Categories Main Dish Recipes Casserole Recipes Seafood
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
- Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
- Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
- Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 30.8 g, Cholesterol 129.8 mg, Fat 32.5 g, Fiber 3.8 g, Protein 41.5 g, SaturatedFat 17.1 g, Sodium 858.5 mg, Sugar 3 g
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