baked fish casserole

Has it really been forever since I’ve posted a new recipe? Sources say yes. In past posts, I’ve alluded that I’ve been pretty busy the last couple months, hence the lack of creativity in cooking and posting. But maybe this wave of summer heat in Atlanta has me reinvigorated. Or, maybe I’ll continue to average less than one post a week. Sad, I know.

But of all recipes to kickoff high aspirations of more regular blog posting, this one is it.

Since I’m still getting my act together, let me apologize for the lack of step-by-step pictures. I wasn’t prepared and the camera was at the gym. As I was cooking this, I kept imagining how great it’d look in pictures–with all the different colors of ingredients. But you’ll just have to imagine them for yourself! This is definitely worth cooking–despite that it’s such a hot meal to make during such a heat wave. Trust me–your taste buds will outweigh your body temperature any day. At least mine do.


Baked Fish Casserole

Ingredients:

  • 1 head of cauliflower
  • 3 strips of bacon
  • 1 can artichoke hearts
  • 2 handfuls of spinach leaves
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated parmesan
  • dash of garlic salt
  • a few grinds of black pepper
  • 1 tsp minced garlic
  • dash of oregano
  • 3 small tomatoes
  • 3 striped pangasius (or any thin white fish)
  • 1/3 cup whole milk greek yogurt
  • 1/4 cup whole milk
  • 1/4 cup sharp cheddar cheese

1. Trim cauliflower, place in pot, cover with water and bring to a boil. Boil for roughly 20 minutes, or until soft.

2. Meanwhile, cook bacon and crumble when cooled. Drain roughly half of bacon grease from pan.

3. Preheat oven to 350 degrees.

4. Drain artichokes and quarter, then add to pan with bacon grease and sauté 2 minutes.

5. After 2 minutes, add in handfuls of spinach and sauté 2 more minutes.

6. Then, fold in heavy cream, parmesan, salt, pepper, garlic and oregano. Cook 2 minutes then turn off heat.

7. Dice tomatoes and fold into mixture, along with bacon crumbles.

8. When cauliflower is cooked, drain water and use knife to cut large florets into smaller chunks.

9. Layer chunks of cauliflower in bottom of 13×9 cooking dish.

10. Spread sauté mixture evenly over cauliflower.

11. Place fish on top of mixture. Avoid overlapping fillets if possible.

12. In small bowl, mix yogurt, milk, dash of garlic salt, grind of black pepper and cheddar cheese.

13. Spoon over top of fillets.

14. Bake for roughly 40 minutes at 350 degrees, or until fish is flaky.

This is a picture of leftovers for my lunch. Not near as pretty as it looked stacked in the casserole dish, but I know it will taste just as delicious! James had two hearty helpings last night!

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