Wednesday, May 13, 2015

Unstuffed Fish Casserole with Buttery Lemon Sauce

This is a recipe I made up one night when I was feeling creative, and it was a hit with my kids. I wanted to have fish that night, but didn’t feel like making it the same old same old, so I looked around at what I had and it came to me in a flash, which is how recipes usually happen with me. ;) It looks like it’s a more involved recipe, and it is, but with quick easy steps, not long  time intensive ones. I hope you like it.

So, let’s get cooking!

I used frozen fish for this, Tilapia, but you can use fresh and also whatever kind of fish you’d like. Layer the fish in an 11 X 15” baking dish. You don’t need to grease it. With each layer of fish, drizzle on some of the melted butter and sprinkle on some lemon pepper.

Dice the onion and celery, and then sauté in the 4 Tbl butter until tender.

Add the chicken broth and heat for a minute, then shut off the heat and stir in the herb stuffing mix. Cover and let sit for a few minutes.

Distribute the stuffing over the top of the fish in the baking dish, and bake at 350° for 45 minutes or so, until fish is thoroughly cooked in the middle.

Now, while the fish is baking, you can prepare the sauce. Zest the lemon whichever way you like; with a zester or a grater. Next, juice half the lemon. In a small bowl, mix together the 2 Tbl lemon juice and the corn starch.

In a smallish sauce pan, melt the 2 Tbl butter. Add the 1 c chicken stock. Heat for a couple of minutes, and then using a whisk, stir in the lemon juice/corn starch mixture, whisking constantly until thickened. Stir in the lemon zest and the sugar.

When the fish casserole is done, place a portion on a plate and ladle some of the Buttery Lemon Sauce on top.

Enjoy! ~TMMF

Unstuffed Fish Casserole with                         
Buttery Lemon Sauce
2-2 ½ lb fish                                                      
2 Tbl butter, melted                                                                                  
Lemon pepper seasoning                                  
1 6 oz box herb stuffing mix                              
½ Vidalia onion
1 ½ stalks celery
4 Tbl butter
1 c chicken stock or broth

Buttery Lemon Sauce

2 Tbl butter
1 c chicken stock
2 Tbl lemon juice
1 ½ Tbl corn starch
1 tsp lemon zest
½ tsp sugar

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