Trout Casserole
Delight your taste buds with this comforting and flavorful Trout Casserole—a sophisticated twist on classic baked dishes. Featuring tender, flaky trout fillets seasoned with paprika and garlic, layers of creamy cheese sauce, velvety potato slices, and vibrant baby spinach, this recipe is a well-rounded masterpiece. The casserole is topped with golden, crispy panko breadcrumbs mixed with fresh parsley for a satisfying crunch in every bite. Perfect for a hearty dinner or an elevated family meal, this dish combines rich textures and flavors while remaining surprisingly easy to prepare. With a prep time of just 20 minutes and a bake time of under an hour, this crowd-pleasing trout bake is as convenient as it is delicious.
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Recipe Information
Ingredients
- 4 pieces trout fillets
- 4 large potatoes
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup cheddar cheese, shredded
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
Peel the potatoes and slice them into 1/4-inch thick rounds. Boil them in salted water for 8-10 minutes until just tender. Drain and set aside.
Season the trout fillets with salt, pepper, garlic powder, and paprika. Drizzle with lemon juice and let sit while you prepare the remaining ingredients.
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in shredded cheddar cheese. Add a pinch of salt and pepper to taste.
Layer half of the potato slices at the bottom of the prepared baking dish. Spread the baby spinach evenly over the potatoes.
Arrange the seasoned trout fillets on top of the spinach. Cover the fish with the remaining potato slices.
Pour the cheese sauce evenly over the casserole to cover the layers completely.
In a small bowl, mix the panko breadcrumbs with olive oil and chopped parsley, then sprinkle the mixture evenly on top of the casserole.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.0 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 432 mg | 33% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1704 mg | 36% | |
*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.
