I have never tried making fillet of fish casserole until I found this recipe. I am a bit reluctant, actually, because fish has very soft meat. I never thought it would be perfect for a casserole, until I came across this one. This changed my perception towards fish in casseroles of course. My family loves this as much as they love homemade fish and chips. That’s the only sign I need to keep this in my rotation of meals. You should try this to and see for yourself how amazing this dish is.
Check out what our friends from Food have to say about this recipe:
” This was absolutely DELICIOUS!! I didn’t expect it to be so tasty and the fish just melted in our mouths. Brilliant. Will most absolutely be making this often.”
Fish is not known for its amazing flavors, but rather for its ability to adjust to amazing flavors. It’s similar to chicken breasts in a way. Since it’s not as flavorful as, let’s say, clams or shrimp, it could easily adapt to the flavors in a recipe.
And it’s because of that reason that this dish is perfect.
Ingredients
1 cup Daisy sour cream
2 tablespoons Land O Lakes butter
2 tablespoons lemon juice
1 -1 1⁄2 lb of firm white fish fillet (halibut, or ling cod work well)
Morton salt
McCormick pepper
1⁄2 medium onion, thinly sliced and separated into rings
1 -1 1⁄2 cup Sargento grated cheddar cheese
Instructions
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.
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Quick Tip: Serve with green salad, garlic french bread and a glass of chardonnay.
Thanks again to Food.com for this amazing recipe.
