Canadian Baked Fish and Potato Casserole

  • Prep time:

    10 minutes

  • Cook time:

    35 minutes

  • Makes:

    4 servings

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Canadian Baked Fish and Potato Casserole

Jump-start dinner with leftover cooked potatoes – layered with onions, a creamy sauce, flaky pickerel, and finished with a crisp panko topping – and have this casserole on the table in under an hour. And most of that is baking time, so no babysitting required!

  • Prep time:

    10 minutes

  • Cook time:

    35 minutes

  • Makes:

    4 servings

Ingredients

  • 4 cooked large yellow-fleshed potatoes, peeled (1-1/2 lbs/680 g), sliced into ¼-inch (5 mm) thick rounds
  • 1 onion, thinly sliced
  • 2 tbsp (30 mL) butter, divided
  • 2-1/2 cups (625 mL) homogenized (3.5%) milk
  • 3/4 cup (175 mL) freshly grated parmesan cheese, divided
  • 3 tbsp (45 mL) all-purpose flour
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) fine herbs (or ¼ tsp/1 mL ground poultry seasoning)
  • 1/2 tsp (2 mL) each salt and pepper
  • 4 (150 g) skinless Canadian pickerel, haddock or sole fillet portions
  • ½ cup (125 mL) panko crumbs
  • 1 tbsp (15 mL) chopped fresh parsley (optional)
  1. Grease 11x7-inch (2 L) baking dish. Layer potatoes and onions in bottom of dish; dot with 1 tbsp (15 mL) butter.

  2. In a bowl, whisk together milk, ½ cup (125 mL) of the cheese, flour, mustard, fine herbs, salt and pepper until smooth; pour all but ½ cup (125 mL) over potato mixture. Arrange fish over top; spoon remaining milk mixture over fish. Cover with foil.

  3. Bake in preheated 400° (200°C) oven for 20 minutes.

  4. Meanwhile, in a small bowl, melt remaining butter in microwave on HIGH for 15 seconds. Mix in panko crumbs and remaining cheese; toss to moisten.

  5. Remove fish from oven; uncover and sprinkle top of casserole with panko mixture. Bake, uncovered, until bubbly and golden, about 15 minutes. Sprinkle with parsley, if desired.

Tip: Don’t have cooked potatoes? Simply prick 4 large raw potatoes all over with a fork. Place on a microwave-safe plate and microwave on HIGH for 5 minutes. Turn over and microwave for another 2–4 minutes until fork-tender. Let cool for at least 15 minutes before slicing so they hold together.