Baked fish casserole with creamy herb sauce
Ingredients :
4 white fish nets (such as cod or eaglet)
2 cups of potatoes, thinly sliced
1 cup cherry tomatoes, cut in half
1 cup of heavy cream
1/2 cup grated Parmesan
1 tablespoon of Dijon mustard
2 tablespoons of fresh dill, chopped.
2 tablespoons fresh parsley, chopped
1 tablespoon of olive oil
Salt and pepper to taste
Lemon quarters at the time of serving
Mode of use:
Preheat the oven to 190 °C (375 °F).
In a greased oven dish, spread thinly sliced potatoes evenly in the bottom. Season with salt and black pepper.
Place the fish fillets over the potatoes, salt and pepper them as well.
In a salad bowl, mix heavy cream, Parmesan, Dijon mustard, dill, and parsley until you achieve a homogeneous mixture. Pour that mixture over the fish and potatoes.
Split cherry tomatoes on top of the pan to add flavor and color.
Pour a net of olive oil over the top and cover the dish with aluminum foil.
Bake in preheated oven for 30 minutes. Remove the foil and continue cooking for an additional 15 to 20 minutes, or until the fish is well cooked and the potatoes are tender.
Serve hot with lemon warts on the side for a refreshing twist.
Prep: 15 minutes | Cook: 50 minutes | Total time: 1 hour 5 minutes
Kcal : 360 kcal | Portions : 4 portions
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