TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Fish Fillets Steamed on Spinach Leaves

Shrimp and Grits

Pork Chops and Scalloped Potatoes

Ground Beef and Potato Casserole

Seafood and Fish Recipes

Healthy Recipes

Fish and Potato Casserole

Serves 4

This seafood casserole recipe is easy and very good, almost like a layered and baked fish stew. Use fairly thick fillets so that they do not overcook while baking. I especially like this with cod because it stands up well to this type of preparation, but any firm, white-fleshed fish can be used. I prefer this casserole with the fresh herbs, but you can substitute one-third the amount of dried.

Ingredients

  • 4 medium potatoes (about 1 pound), thinly sliced
  • 1 large onion, thinly sliced
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons chopped fresh marjoram
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
  • Olive oil
  • 1 cup fish broth (can use vegetable broth or water)
  • 4 cod or other firm, white-fleshed fish fillets, about 1-inch thick and 6 ounces each

Preheat oven to 350° F. Lightly grease a 10x10-inch baking dish, or similar-sized ovenproof pan, with olive oil. Place a layer of potatoes on the bottom. Top with some of the onion and garlic. Season with marjoram, dill, parsley, salt and pepper. Drizzle with olive oil and moisten with a little of the broth. Repeat the layer. Place the fish fillets on the second layer. Season as before. Place two more of the potato layers on top of the fish. Pour in remaining broth. Cover tightly and bake for 30 minutes. Remove lid; increase temperature to 425° and continue to bake until potatoes are tender, about 20 minutes depending on thickness. If desired and the pan is broiler-proof, place under a hot broiler to brown the top. Serve immediately.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.