Although fish can often be a difficult recipe to impress a crowd, herbed white fish casserole always goes over very well with our Senior Meals guests and has become a regular part of the menu. The recipe was fished out of an old cook book and adapted for us by one of our long time prep volunteers. The fish is topped with herbs and spices like dill, parsley, garlic, and pepper which season the fish perfectly. This recipe is a great way to incorporate the healthy aspects of fish into a hearty meal.
Lemon Dill White Sauce:
1 ½ tbsp. butter
1 ½ tbsp. flour
½ cup milk
¼ cup heavy cream
1 lemon, zest and juice
½ tsp fresh dill
salt and pepper, to taste
2 lbs fish
Herbed Bread Crumbs:
¼ lb bread crumbs
pinch of salt & pepper
¼ tsp garlic powder
¼ tsp dried dill
1 tbsp chopped parsley
2 tbsp powdered parmesan cheese
1. In a large sauce pan, melt butter over low heat. Combine flour to make a roux.
2. Gradually begin to whisk in the milk and then the cream. Gently simmer for a few minutes.
3. Whisk in the lemon juice, zest, dill, and fish. Heat mixture to 140 degrees F. Season with salt and pepper.
4. In a large bowl, mix bread crumbs, herbs/spices.
5. Layer the casserole in a large casserole dish. Add the fish mixture, then the breadcrumbs, more fish mixture, breadcrumbs, then parmesan cheese.
6. Bake at 350 degrees F for 15 minutes. Internal temp should be 140F and breadcrumb/cheese topping should be lightly browned.