Halibut Casserole Recipe

Name: Halibut Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes (unpeeled); 1 - 1 1/2 lb halibut; 1 teaspoon salt; pepper; 1/2 teaspoon sage; 3 tablespoons butter; 3 tablespoons flour; 1 1/2 cups milk; 1 lemon, juice and zest of; 1/2 cup sour cream (I use low fat); 1/3 cup grated cheddar cheese

Servings: persons

4 medium potatoes (unpeeled)
1 - 1 1/2 lb halibut
1 teaspoon salt
pepper
1/2 teaspoon sage
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 lemon, juice and zest of
1/2 cup sour cream (I use low fat)
1/3 cup grated cheddar cheese

1
Boil potatoes till done.
2
Peel and slice thinly.
3
Spread in the bottom of a 1 1/2 quart casserole that has been lightly treated with cooking spray.
4
Place Halibut in a saucepan with salt, pepper and sage.
5
Cover with boiling water. Simmer on medium 15 minutes.
6
Drain break in pieces and spread over potatoes.
7
Melt butter in a small saucepan.
8
Stir in flour and cook and stir a minute till flour looses its rawness.
9
Gradually whisk in milk (it must boil to thicken ).
10
When sauce has thickened add lemon juice, zest and sour cream, mix well.
11
Pour over fish and top with grated cheese.
12
Bake at 375u00b0 10 - 15 minutes.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium potatoes (unpeeled), 1 - 1 1/2 lb halibut, 1 teaspoon salt, pepper, and more.

Yes, Halibut Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut Casserole

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