Best Baked Halibut And Potato Casserole Recipes

HALIBUT CASSEROLE

Steps:

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

HALIBUT AU GRATIN

Steps:

• 1. Preheat oven at 325° F.
• 2. Peel and slice potatoes and carrots, boil until done.
• 3. Place halibut in a greased glass baking dish. Season the halibut with salt and pepper.
• 4. Put 1/2 cup grated cheese over fish.
• 5. Place potatoes and carrots evenly over fish.
• 6. Make the cream sauce using the butter, flour and milk. Melt butter in sauce pan, add flour to make rue. Add milk slowly to rue, stir until it comes to a boil and thickens.
• 7. Add onions to the sauce and pour over the fish and vegetables.
• 8. Sprinkle remaining cheese and bread crumbs over top.
• 9. Bake for 45 minutes at 325° F. Enjoy! Serves 8. You can add shrimp or scallops to the fish for a richer dish, and serve on shell.

HALIBUT, CHARD AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Oil a heavy lidded casserole or Dutch oven.
• Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring often, until tender, about 5 minutes, and stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant.
• Meanwhile, steam the chard for 2 to 3 minutes, until just wilted. Rinse briefly with cold water, squeeze out excess water, and chop coarsely.
• Place a spoonful of the tomato sauce in the bottom of the casserole. Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole.
• In a large bowl toss together the chard, salt and pepper, and parsley. Lay half of this mixture over the potatoes. Season the fish fillets with salt and pepper and lay on top of the chard. Pour half the tomato sauce over the fish. Top with the remaining chard mixture and pour on the remaining tomato sauce. Pour in the wine and drizzle on the remaining olive oil. Cover tightly and place in the oven.
• Bake 1 hour, until the potatoes are tender. Serve hot or warm.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.