Prep 20 mins
Cook 30 mins
One of my favorite ways to prepare fish and naturally it's a casserole, LOL...I believe my sister likes to serve it with a sherried cream sauce, but I like it 'as-is' with a tossed salad!
- 2 lbs hake fillets (see end of recipe directions for substitutions)
- 2 tablespoons olive oil
- 1 (8 ounce) bag fresh spinach
- 1 (4 ounce) package low-fat cheddar cheese, shredded
- 1⁄4 cup egg substitute (Egg Beaters)
- 1 medium yellow onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 2 medium potatoes, cooked and mashed
- 1⁄2 teaspoon black pepper
- Preheat the oven to 350°F.
- In a large skillet saute together the fish filets, onion, celery and black pepper in the oil for approximately 10 min; set aside to cool slightly.
- Cook the spinach in a little water until limp; drain, squeezing out as much water as you can and set aside to cool.
- In a bowl combine the potatoes, the fish filet mixture and the egg substitute.
- Butter a 2 quart casserole dish and then begin assembling the casserole.
- First a layer of fish mixture, then a layer of spinach; then sprinkle with half of the cheddar cheese.
- Next, a layer of the remaining fish mixture, then the remaining spinach, then the remaining cheddar cheese.
- Bake in the preheated 350°F oven for 25-30 minutes.
- Variation: if you don't recognize the fish 'hake' -- you may substitute cod, flounder, haddock, pollock or tilapia in it's place.
- Variation: you can also swap out the cheddar cheese for another type such as mozzarella or monerey jack.
I'm really not a casserole kind of person, but this one was great! I used feta cheese instead of cheddar and cod for the fish. Thank you for a great recipe.