Fish and Greens Casserole

This week’s share from Cape Ann’s Fresh Catch CSF is COD.

Cod fillets

We made a yummy fish casserole utilizing some of the greens we’ve had around by modifying a recipe from “The Taste of Gloucester” cookbook.

Fish and Greens Casserole Recipe

  • 1 pound of cod (or other white fish), chopped into big pieces
  • 2 shallots
  • 1 tbsp oil (sunflower oil for us)
  • 1 pound of greens washed and chopped (hakurai turnip, kohlrabi, mizuni, or any other good bitter greens, even spinach)
  • 2 medium potatoes, cooked and mashed
  • 1/2 pound shredded cheese (we used monterey jack that we had, but cheddar would work great, or any other good melting cheese)
  • 1 beaten egg
  • 1/2 tsp paprika

The finished casserole

  1. Saute fish and shallot in oil for 5-10 minutes.
  2. Cook greens until wilted.
  3. Combine fish, potatoes and egg with salt and pepper to taste, and layer on the bottom of an oiled baking pan.
  4. Layer greens on top of fish mixture.
  5. Layer shredded cheese on top of greens.
  6. Sprinkle with paprika.
  7. Bake for 25-35 minutes at 350 F.
  8. Serve with side salad and mustard.

Fish and Greens Casserole, maybe not the most photogenic dish, but quite tasty.

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One Response to Fish and Greens Casserole

  1. Tes says:

    Healthy and sounds yummy. It’s the kind of recipe I wanna make for my family. Thanks for sharing.

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