Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1/2
-
4
-
1
-
-
1
-
1/4
-
-
-
Directions
Chef-Boy-I-Be-Illinois’ Baked Cod Casserole, Fall weather puts me in the mood for comfort food such as casseroles, but I don’t want all the calories that usually come with them So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together My partner and I really enjoyed this last night and I hope you will too You can use any type fish you like, as long as it flakes easily when cooked I think I’m going to try smoked salmon next time For the potatoes, I like to use Yukon gold, but any low starch potato will work well
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Combine Cod, Tomatoes, Wine, Garlic, Oregano, Salt and Pepper in Medium Sauce Pan. Simmer Until Fish Flakes Easily, About 10 Minutes. |
|
3
Done
|
Meanwhile, Slice Potatoes and Onion. |
|
4
Done
|
Place Half of the Potatoes and Onion in Bottom of Greased 10 Inch Square Baking Dish, Lightly Sprinkling With Salt and Pepper. |
|
5
Done
|
Place Flaked Cod Evenly Over the Top, and Lightly Salt and Pepper. |
|
6
Done
|
Pour One Half of Tomato Sauce Over This. |
|
7
Done
|
Place Remaining Potatoes and Onion on Top, Sprinkling Lightly With Salt and Pepper, and Then the Remaining Sauce. |
|
8
Done
|
Cover With Foil and Bake Approximately 45 Minutes Until Potatoes Are Tender. |
|
9
Done
|
Combine Breadcrumbs and Cheese and Sprinkle Over Top of Casserole and Bake Uncovered 15 Minutes More. Can Broil For a Couple Minutes to Brown the Top If Desired. |
|
10
Done
|
Let Stand Five Minutes Before Serving. |
