FeedMyFish

This post is a Fish and Potato Casserole. It turned out really mild and filling.

This recipe is from a local Christian Schools' fund raiser cookbook that my Mother In Law gave me years ago.

The recipe left room for a lot of wiggling. Of course I couldn't leave it alone, so here is the original recipe, and then we'll jump right into what changes I made and why I made those choices.

Here are the Ingredients I chose:

Cod. I love the mild density of this fish. I have never used Haddock.

I only grabbed 1 bag which equaled 4 pieces of fish. this was not enough for my family and i could have easily double the amount of fish while keeping the other ingredient measurements the same.

Sprinkles of Ancho Chili Pepper Powder, Fresh Ground Pepper, Kosher Salt, Ground Cumin, and Parsley Flakes (because I didn't have fresh parsley at the time). 4 medium potatoes, minced fresh garlic, and      1 large sweet onion

I chose the ancho powder because it has a smoky flavor while adding a bit of heat that the kids can also eat without burning their wee mouths. "Hot Pepper" can be interpreted so many ways, so I figured i shouldn't even attempt it. I made a good choice.

Do you have a Vegetable Mandoline? It would come in very handy with this recipe. I used to sell Pampered Chef, so while I hardly ever use the thing (I prefer knives) I do indeed own this kitchen tool.

Grease your 9x13 casserole dish and turn your oven on to 375 (or 425 if you don't give yourself an hour to cook this. =))

Wash your potatoes and slice them thinly on your mandoline or as thin as you can get them with a knife.
Cover the bottom of your casserole dish with half of the potatoes.
Slice your onion in the same manner as the potatoes and spread half of them on the potatoes in your dish.
Sprinkle with your various herbs and seasonings.

After seasoning, add your pieces of fish, after you have checked for bones, and cover with the remaining potatoes, onions and some more seasoning. sprinkle with the minced garlic and splash around maybe 3 Tsp of olive oil over the top (I kinda drowned mine).

Bake at 375 (or thereabouts) for 40 minutes to 1 hour.

Here was my result:

It looks very Amish/Mennonite, doesn't it?

I let it rest for about 5 minutes before serving. The kids ate it up, even the onions. This recipe makes the Fish the star, it doesn't smother the flavor or focus on any fancy ingredients. It would be good to make when your parents come over, or if you are unsure of your guests flavor profile preferences, but know they like fish. This meal, however is not "fishy" and did not leave any lingering smells in the house.

Complete Ingredient List:
4 Medium Potatoes, or the equivalent of, sliced thinly.
1 large White or Sweet Onion, sliced thinly
6 or 8 Fillets of Cod.
1 or 2 cloves of Garlic, minced.
chili powder
cumin
salt
pepper

Directions:
Preheat oven to 375 degrees
Layer 1/2 of the Potatoes in your greased 9x13 casserole dish
Layer 1/2 the Onions on top of the potatoes.
Sprinkle with some Salt, Pepper, Chili Powder, and Cumin
Even lay your Fish pieces on top
Layer the remaining Potato slices on the fish
Layer the remaining Onions on top of the potatoes
Sprinkle with more seasonings and the minced Garlic
Evenly sprinkle/drizzle  with about 3 Tbs. Olive Oil.

Bake at 375 for 1 hour, or 425 for 40 minutes. =)
Enjoy!


Go! FeedMy Fish and Potato Casserole!

Momma


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