Feb 16, 2012

Easy Cod & Sprouts Casserole

Cod & Sprouts Casserole

After my successful sprouts hodgepodge earlier this week, I couldn’t resist publishing another sprouts recipe that I think I got from a women’s magazine some time ago.

This one’s even easier and just as tasty. Maybe even more so because I’m a huge seafood fan and the fish seems to make the dish lighter than you’d expect it to be.

I followed the directions to the letter. Yeah, I know: I even surprised myself. It took me quite some willpower.

Even though next time I’ll probably make some changes, this is a really simple and incredibly tasty dinner with a minimal amount of ingredients!

 

Ingredients:

1 pound potatoes
1 pound brussels sprouts
9 oz cod
4 tbsp heavy cream
1/2 tbsp grainy mustard
1/2 cup grated cheese (mine was Gouda)
salt & pepper
 

Directions:

* This was a dinner for two! Simply adjust the quantities to suit your needs.

 

Clean up and parboil the sprouts in salted water for 7 or 8 minutes. Counting starts when your water boils.
Cod & Sprouts Casserole

 
Like your sprouts a little softer? Cook them for 5 minutes longer. My sprouts have to be real crunchy.
 

Peel and cut the potatoes in bit-sized pieces. Parboil them for 5 to 10 minutes, depending on the size you cut them in, until fork-tender.
Cod & Sprouts Casserole

Mix the potatoes and sprouts in a casserole where everything will fit snuggly together.
Cod & Sprouts Casserole

Cut the fish in bit-sized pieces but not too small, about (1 1/2 “) or the fish will get dry in the oven. Season with salt and pepper.
Cod & Sprouts Casserole

Mix the heavy cream with the grainy mustard.
Cod & Sprouts Casserole

If you under seasoned the water you boiled the potatoes & sprouts in, add some salt and pepper to the cream.
Cod & Sprouts Casserole

Place the fish on top of the casserole and pour the cream all over.
Cod & Sprouts Casserole

Grate the cheese—mine was a young Gouda cheese.
Cod & Sprouts Casserole

Spread the cheese mainly over the fish, to keep it moist during cooking.
Cod & Sprouts Casserole

 
Place the casserole in a preheated oven and bake for 15 to 20 minutes at 355F˚ (180C˚) until the fish is flakey and the cheese has melted.
 

This was incredibly good! Not low-fat, but definitely worth the calories.
Cod & Sprouts Casserole

Easy Cod & Sprouts Casserole
Ingredients
    1 pound potatoes
    1 pound brussels sprouts
    9 oz cod
    4 tbsp heavy cream
    1/2 tbsp grainy mustard
    1/2 cup grated cheese (mine was Gouda)
    salt & pepper

    Optional: 1 dinner spoon grainy mustard

Directions
    Clean up and parboil the sprouts in salted water for 7 or 8 minutes. Counting starts when your water boils. Want yours softer, boil the sprouts for 5 minutes longer. Peel and cut the potatoes in bit-sized pieces. Parboil them for 5 to 10 minutes, depending on the size you cut them in, until fork-tender.

    Mix the potatoes and sprouts in a casserole where everything will fit snuggly together. Cut the fish in bit-sized pieces but not too small, about (1 1/2 “) or the fish will get dry in the oven. Season with salt and pepper. Place the fish on top of the vegetables.

    Mix the heavy cream with the grainy mustard. If you under seasoned the water you boiled the potatoes & sprouts in, add some salt and pepper to the cream.

    Place the fish on top of the casserole and pour the cream all over and sperad the grated cheese over the fish. Place the casserole in a preheated oven and bake for 15 to 20 minutes at 355F˚ (180C˚) until the fish is flakey and the cheese has melted.

Meal type: dinner, casserole, fish
Servings: 2
Copyright: © kayotickitchen.com

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    7 Comments »

    1. 1

      This looks so good!

      Maria on Feb 16, 2012 @ 8:01 pm Reply
    2. 2

      I made this for dinner the other night and it was delicious, thanks for another wonderful recipe!

      Luna on Feb 18, 2012 @ 8:45 am Reply
    3. 3

      Could I replace the sprouts with other vegetables? I really like casseroles with fish, but I don’t fancy sprouts. Do you have any tips? The dish looks really good, so I would love to make it.

      Rebecca on Feb 18, 2012 @ 9:49 am Reply
      1. I’m pretty sure you could replace the sprouts. It was the first time I made it, so no tips, sorry.

        Kay on Feb 18, 2012 @ 10:03 am Reply
    4. 4

      I made this last night, and you are so right that it has unbelievably good flavor for the minimal ingredients and effort. This will will be a regular in our supper plans.  Thanks!
      Note to Rebecca: I didn’t have sprouts so I used spinach instead. After the partial cooking of the spinach, I squeezed out some of the water. It worked fine that way.

      PJCarz on Feb 27, 2012 @ 10:33 pm Reply
    5. 5

      I made this dish for supper and we really enjoyed it.  Thank you!

      Cindy on Feb 28, 2012 @ 4:33 am Reply
    6. 6

      What kind of grainy mustard do you use? It looks good. 
       

      Tina on Aug 26, 2012 @ 3:57 pm Reply

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