Cheesy Potato-Fish Bake
Erin
Yes, I know you haven’t tasted this yet, but you will soon. Happy Shower, Happy week before your birthday. I love you, Mom
ingredients
- 1 Tbsp. butter
- 3/4 cup panko (bread crumbs)
- 1 lemon, zest and juice
- 3 Tbsp. dill, coarsely chopped
- 2 lbs. sweet potatoes sliced 3/8" thick
- Salt
- Pepper
- 1 1/4 cups (6 oz.) fontina, shredded
- 3/4 cup chicken broth
- 1 1/4 lbs. firm fish (cod, mahi mahi, salmon)
directions
- 1
Preheat oven to 350 degrees
- 2
Stir together 1 Tbsp. melted butter, panko, lemon zest and dill; set aside.
- 3
Spray Pam on bottom of 2 quart casserole dish. Cover the bottom of the pan with potatoes. Season with salt and pepper, sprinkle with cheese. Layer remaining potato and cheese. Pour broth over the potatoes, cover, and bake until potatoes are softened, at least one hour.
- 4
While potatoes are baking, cut fish into 2 - 3" pieces. Toss fish pieces with lemon juice, sprinkle with salt.
- 5
Remove potatoes from oven. Increase oven temperature to 425 degrees. Place fish over potatoes and sprinkle bread crumb mixture evenly. Bake uncovered until fish is cooked through and bread crumbs are golden brown (approximately 12 - 15 minutes).
Source: Mom
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