If Your Kids Don’t Like Fish, Feed Them This Cheesy, Creamy, Fish Casserole—And See What Happens!
Baked Parmesan-crusted Fish Fillet and Sweet Potato Casserole
Serves 6
- 1/2 kilo sweet potatoes, steamed or boiled until tender
- 1/2 cup butter, divided
- 1/4 to 1/2 cup whole milk
- 3/4 cup Parmesan cheese, reserve 1/2 cup
- salt and pepper, to taste
- 3/4 kilo cream dory, mahi-mahi, or any white fish fillet, pat-dried with paper towel
- 1 125-gram tub plain yogurt
- 1/2 cup Japanese breadcrumbs
1. Preheat oven to 375°F. Butter the bottom and sides of a ceramic or glass baking dish.
2. Peel sweet potatoes and place in a bowl. Mash with 1/3 cup butter, milk, 1/4 cup Parmesan cheese, then season with salt and pepper. Spread evenly on baking dish.
3. Brush both sides of fish fillet with yogurt. Combine remaining 1/2 cup Parmesan cheese and breadcrumbs. Coat fish with this mixture then arrange over mashed sweet potatoes. Melt remaining butter and drizzle over fish. Bake for 25 to 30 minutes or until crumbs are lightly golden. Serve right away.
COOK’S NOTE:
You can cook the sweet potatoes ahead of time and store in the refrigerator with skin on in an airtight container. Peel and mash when ready to assemble the casserole.
This recipe first appeared in FOOD Magazine, February-March 2014 issue
Styling by Tina Concepcion Diaz
Photo by Paulo Valenzuela
