Panfish Casserole Recipe - Cooking Index
Panfish Casserole Recipe - Cooking Index
If you are lucky enough to have crappie, cusk or perch fillets in your freezer, this recipe is perfect. It is nearly as good for bass, sunfish and any other fish with mild, white flesh.
Serves: 4 people| 1 lb | 454g / 16oz | Panfish fillets - skinned |
| 1 | Nine-inch pie crust shell | |
| (the frozen, pre-made variety is fine) | ||
| 1/4 cup | 59ml | Sliced black olives |
| 1/2 cup | 73g / 2.6oz | Chopped red peppers |
| 1/2 cup | 118ml | Sliced fresh mushrooms |
| 2 | Scallions - chopped | |
| 4 | Eggs (large) | |
| 1/4 cup | 59ml | Half-and-half cream |
| 3/4 cup | 109g / 3.8oz | Ricotta cheese |
| 1/4 teaspoon | 1.3ml | Leaf thyme |
| 1/4 teaspoon | 1.3ml | Paprika |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat oven to 350 degrees.
Cut the fillets into pieces approximately 1 1/2 inches long and 1 inch wide.
In the bottom of the pie shell, layer the olives and vegetables. Lay the fish pieces evenly over the vegetable mixture.
In a bowl combine the remaining ingredients, mix well and pour the mixture over the fish.
Place casserole on a baking sheet with sides and fill the sheet with 1/4 inch of water. Bake in the oven for 35 to 40 minutes or until a toothpick inserted in the middle of the casserole comes out clean. Let cool slightly before cutting.
This recipe yields 4 servings.
Source:
Dave O'Brien for On Line Sportsman - Downloaded from - http://www.onlinesportsman.com/v2/03
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