BAKED FISH AND RICE
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
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
TASTY WHITE FISH CRUMBLE CASSEROLE
Tasty White Fish Crumble Casserole
Provided by Jane Kaylie
Categories Casseroles
Time 55m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400°F. Spray with non-stick spray a 8x8" baking dish. Place the fish in a saucepan with the milk, salt, and pepper.
- 2. Bring to a boil, cover and simmer for 8-10 minutes until the fish is cooked. Remove with a slotted spoon, reserving cooking liquids. Flake the fish into the 8x8" baking dish.
- 3. Heat the oil and 1-tbsp of butter in a small skillet and gently fry the onions, leeks, carrots, and potatoes for 1-2 minutes.
- 4. Cover tightly and cook on low until softened, about 10 minutes. Spoon the vegetables over fish.
- 5. Melt the remaining butter in a saucepan and add the flour and cook for 1 minute, stirring. Whisk in the reserved cooking liquid and the stock.
- 6. Cook until thickened, and then stir in cream. Remove from heat and then stir in dill. Pour over fish. -
- 7. rumble : Mix the butter with the flour until the mixture resembles breadcrumbs. Stir in cheese and cayenne pepper.
- 8. Sprinkle over the dish and bake in 400°F oven for 20 minutes.
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
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.
CREAMY SEAFOOD STEW
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Provided by Good Food team
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
- Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
- Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium
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- Heat oil in a large nonstick or cast-iron skillet over medium heat. Add onions; cook for 3 minutes, or until translucent and fragrant. Add garlic; cook for 1 minute, constantly stirring to avoid burning.
- Add Clamato®, evaporated milk, cornstarch, lime juice, and lime zest; mix to combine. Cook for 5 - 6 minutes, frequently stirring, until sauce thickens a little. Place fish fillets over the sauce.
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- Heat 2 teaspoons oil in a medium heavy skillet over medium-high heat. Add onion and cook, stirring often (adding 1 to 2 tablespoons water if necessary to prevent the onion from darkening too much) until the onion softens and starts to brown, 6 to 9 minutes. Stir in thyme and nutmeg. Spread the onion mixture over the fish. Pour wine into the casserole dish.
- Pulse bread in food processor until coarse crumbs. Drizzle on the remaining 2 teaspoons oil and add paprika and garlic powder. Process to combine until the bread is evenly red and moist. Sprinkle crumbs over the onion.
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