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Fish Vegetable Casserole

Fresh.n.Natural's picture
Ingredients
  Potatoes 3 , cooked, sliced
  Fresh fish fillets 2 Pound (raw)
  Stewed tomatoes 1 Cup (16 tbs)
  Chopped celery with tops 1⁄2 Cup (8 tbs)
  Green pepper 1⁄2 , chopped
  Onion 1 , sliced
  Soy grits 1⁄4 Cup (4 tbs), soaked in 1/2 cup stock
  Thyme 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Dulse 1 Tablespoon, minced
  Nutritional yeast 3 Tablespoon
Directions

Arrange potatoes at bottom of oiled casserole.
Place fish on top.
Cover with tomatoes, celery, pepper and onion.
Blend remaining ingredients and spoon over top.
Cover and bake at 350° F. for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Servings: 
6

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 275 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.07 g0.34%

Trans Fat 0 g

Cholesterol 100 mg33.3%

Sodium 248 mg10.3%

Total Carbohydrates 30 g9.9%

Dietary Fiber 6.1 g24.6%

Sugars 5.3 g

Protein 34 g67.2%

Vitamin A 5.7% Vitamin C 60.3%

Calcium 15.1% Iron 20.5%

*Based on a 2000 Calorie diet

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Fish Vegetable Casserole Recipe