fish casserole

My grandmother's recipe for fish casserole with Swiss cheese, caramelized onions, bread crumbs and white wine.

unsalted butter, softened

white fish fillet, Best Choices

salt

pepper

extra-virgin olive oil, divided

sweet onion, thinly sliced

thyme

nutmeg

dry white wine

paprika

garlic powder

cheese

Grease 9 by 13-inch casserole dish with softened butter. Preheat oven to 400 degrees F.

Arrange fish fillet in the prepared casserole dish. Sprinkle with salt and pepper.

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.

Top the casserole with the cheese and place in the oven. Bake until the fish is cooked through and the crumbs are browned, 18 to 22 minutes. Serve warm.

Loved it.  Actually came here because a video game I play, called Stardew Valley, had a recipe for "fish Casserole".  I had never heard of such a thing, except for tuna fish casserole.  And that's coming from being raised in the mid-west where 90% of the dishes at every gathering are some sort of casserole.

Found this and gave it a shot, and man... it's freaking delicious.  I only did a couple tweaks:  lemon pepper instead of regular pepper in seasoning the fish; did a half and half full cup blend of sherry and white wine vinegar (only because I didn't have white wine), and added a tablespoon of Balti seasoning into the crumb mixture.  So good.  Thank you for this recipe!

PS - Forgot to mention I used Dover Sole, as I see some people asking what type of white fish.  Ended up really good for mine.

Salmon roulade with crab sauce

(about 120 grams each) skinless salmon fillets, pin-boned

tbsp sweet paprika

tbsp extra virgin olive oil

grape tomatoes, halved

cayenne pepper

(250 milliliters) thick cream

fresh crabmeat

basil

Served with rouille, a red, mayonnaise-like sauce, this robust seafood stew will transport you to the French port city of Marseille.

Seafood stew with rouille

olive oil

onion, thinly sliced

garlic cloves, crushed

kipfler potatoes, peeled, sliced

saffron

milliliters (1 cup) white wine

tomato paste

can crushed tomatoes

fish stock

rosemary

firm white fish fillet,

black mussels, scrubbed, bearded

baguette,

red capsicum

potato, peeled, boiled, diced

garlic cloves, chopped

Recipe video above. This is a one-pan meal with fish baked on top of a potato gratin in a creamy sauce with a golden crunchy topping. It&#39;s a cross between a casserole, gratin and a pie. The idea is that the panko acts like a lid, keeping the fish succulent as it bubbles away in the cream while the gratin soaks up the tasty fish juices.This is a fabulous cosy, rustic oven baked fish recipe that&#39;s effortless yet company worthy!

Creamy fish on potato gratin

fish

tsp cooking/kosher salt

tsp black pepper

unsalted butter

leeks

garlic (, minced)

starchy potatoes

vegetable stock/broth (, low sodium)

thickened/heavy cream

panko breadcrumbs

parmesan (, finely shredded)

Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.

Potatoes - Cut the potatoes into quarters, then sliced 4mm / 1/6&quot; thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.

Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.

Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.

Sauté - Melt butter in a large oven-proof skillet (30cm/12&quot;) over high heat until foamy. Add leek and garlic, then cook for 3 minutes.

Sauté potatoes - Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.

Reduce wine and stock - Pour in white wine. Simmer rapidly until it is mostly evaporated - about 1 minute. Pour in stock, then simmer for 1 1/2 minutes or until reduced by half.

Top with fish - Turn the stove off. Place fish on top of the potatoes, presentation side up. (Note 1) Pour cream all over, aiming for full coverage. Sprinkle with panko breadcrumbs.

Bake for 30 minutes - I know this sounds like a long time but the fish stays succulent!

Colour topping - Switch to the oven grill (broiler) on high and move the skillet up to the top shelf. Grill/broil 4 minutes or until golden.

Rest - Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!

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fish casserole

Salmon roulade with crab sauce

Seafood stew with rouille

Creamy fish on potato gratin

Top 4 fish casserole recipes from across the web

The most viewed fish casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

fish casserole

Salmon roulade with crab sauce

Seafood stew with rouille

Creamy fish on potato gratin

The most viewed fish casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine