Halibut Chard and Potato Casserole
Dive into layers of coastal and garden-inspired flavors with this Halibut Chard and Potato Casserole, a comforting yet elegant dish perfect for weeknight dinners or special occasions. Featuring tender halibut fillets nestled between thinly sliced Yukon gold potatoes and sautéed Swiss chard, this casserole is brought to life with a luxuriously creamy Parmesan sauce infused with garlic, shallots, and a bright hint of lemon zest. Topped with a golden, bubbly crust, this one-dish meal is not only visually stunning but also packed with nourishing ingredients. Whether you're serving it as a centerpiece or pairing it with a crisp side salad, this recipe delivers a hearty and wholesome dining experience that’s sure to impress. Perfect for anyone seeking a healthy casserole, creamy seafood dishes, or a new way to enjoy halibut!
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Recipe Information
Ingredients
- 1 lb Halibut fillets
- 4 medium Gold or Yukon potatoes
- 1 bunch Swiss chard
- 3 cloves Garlic cloves
- 1 medium Shallot
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 1 tsp Lemon zest
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C).
Slice the potatoes thinly (about 1/8-inch) using a mandoline or sharp knife. Set aside.
Rinse and chop the Swiss chard, removing the tough stems. Roughly chop the leaves and set aside.
Mince the garlic and finely chop the shallot.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the garlic and shallot until fragrant, about 2 minutes.
Add the Swiss chard to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
Lightly grease a 9x13-inch baking dish with the remaining tablespoon of olive oil.
Layer half of the sliced potatoes on the bottom of the baking dish, slightly overlapping the slices.
Spread half of the cooked Swiss chard evenly over the potato layer.
Season the halibut fillets with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cut them into smaller portions if needed to fit in the casserole. Place the halibut fillets on top of the Swiss chard layer.
Spread the remaining Swiss chard over the halibut, followed by the rest of the potato slices.
In a small saucepan, melt the butter over medium heat. Stir in the heavy cream, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and lemon zest. Warm the cream mixture until just heated through, but do not boil.
Pour the cream mixture evenly over the entire casserole.
Sprinkle grated Parmesan cheese evenly across the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 17.1 mcg | 85% | |
| Calcium | 306 mg | 24% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
