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Fish casserole with spices, potatoes and artichokes
2023-03-03
https://www.metro.ca/userfiles/image/recipes/casserole-poisson-artichauts-12092.jpg
PT20M
PT45M
PT1H05M
Preheat the oven at 375°F and place the rack in center.Place the fish fillets on a plate. Season with paprika, sumac, coriander seeds and salt. Set aside.Place the potatoes, the onion, the lemon, and the drained artichokes in a large ovenproof casserole dish.Pour in the broth and a drizzle with olive oil. Sprinkle with the green olives and capers. Season with salt and pepper.
Bake covered for 30 minutes.Remove the dish from the oven and add the fish fillets on top of the potato layer.Increase the oven temperature to 400°F and bake for another 15 minutes, uncovered. Garnish with fresh dill and a drizzle of olive oil.Source : K pour Katrine
6
4
2
5
4
6 Life Smart Frozen Cod Fillets, Naturalia or haddock fillets
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) sumac
1 teaspoon (5 mL) crushed coriander seeds
1/2 teaspoon (2,5 mL) salt
3 cups (750 mL) thinly sliced potatoes
1 large onion, thinly sliced
1/2 lemon, well washed and very thinly sliced
1/2 cup (125 mL) artichokes in oil, drained
1/2 cup (125 mL) Chicken Broth
3 tablespoons (45 mL) olive oil
salt and pepper to taste
1/3 cup (80 mL) whole green olives
2 tablespoons (30 mL) capers
2 tablespoons (30 mL) coarsely chopped fresh dill
Fish casserole with spices, potatoes and artichokes
6
Main course
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME
Ingredients
-
6
Life Smart Frozen Cod Fillets, Naturalia or haddock fillets
-
1 teaspoon
(5 mL)paprika
-
1 teaspoon
(5 mL)sumac
-
1 teaspoon
(5 mL)crushed coriander seeds
-
1/2 teaspoon
(2,5 mL)salt
-
3 cups
(750 mL)thinly sliced potatoes
-
1
large onion, thinly sliced
-
1/2
lemon, well washed and very thinly sliced
-
1/2 cup
(125 mL)artichokes in oil, drained
-
1/2 cup
(125 mL)Chicken Broth
-
3 tablespoons
(45 mL)olive oil
-
salt and pepper to taste
-
1/3 cup
(80 mL)whole green olives
-
2 tablespoons
(30 mL)capers
-
2 tablespoons
(30 mL)coarsely chopped fresh dill
Preparation
Preheat the oven at 375°F and place the rack in center.
Place the fish fillets on a plate. Season with paprika, sumac, coriander seeds and salt. Set aside.
Place the potatoes, the onion, the lemon, and the drained artichokes in a large ovenproof casserole dish.
Pour in the broth and a drizzle with olive oil. Sprinkle with the green olives and capers. Season with salt and pepper. Bake covered for 30 minutes.
Remove the dish from the oven and add the fish fillets on top of the potato layer.
Increase the oven temperature to 400°F and bake for another 15 minutes, uncovered. Garnish with fresh dill and a drizzle of olive oil.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
