Canadian Baked Fish and Potato Casserole

chooseseafood.ca

Tara Lefaive

4 cooked large yellow-fleshed potatoes, peeled (1-½ lbs/680 g), sliced into ¼-inch (5 mm) thick rounds

1 onion, thinly sliced

2 tbsp (30 mL) butter, divided

2-½ cups (625 mL) homogenized (3.5%) milk

¾ cup (175 mL) freshly grated parmesan cheese, divided

3 tbsp (45 mL) all-purpose flour

1 tbsp (15 mL) Dijon mustard

½ tsp (2 mL) fine herbs (or ¼ tsp/1 mL ground poultry seasoning)

½ tsp (2 mL) each salt and pepper

4 (150 g) skinless Canadian pickerel, haddock or sole fillet portions

½ cup (125 mL) panko crumbs

1 tbsp (15 mL) chopped fresh parsley (optional)

Directions at chooseseafood.ca

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer