Today I am sharing a recipe which has been a favorite of my family for the longest time and has been passed down to me by my mom.
It’s basically a fish casserole which can be pre prepped and left in the fridge for up to 24 hours making it the ideal choice for when you are entertaining and don’t want to leave everything for the last minute. A fresh leafy salad goes ideally with this recipe so read on.
3 cups of white sauce (you can find the recipe here)
3 cups of boiled and boned fish (your choice. Pegasus works well as it has a light flavor. However if you are a
hardcore fish fan go for red snapper as it has a much stronger flavor)
Salt and pepper to taste
Cheddar cheese 1 cup
Half boiled potato wedges
Black mushrooms boiled and diced ½ cup
Onion rings and tomatoes/bell pepper for garnishing
Prepare your white sauce and spice with salt and pepper to taste keeping it a little strong as fish and potatoes will be added. However be cautious with the seasoning as you don’t want to overpower the dish and keep in mind the kind of fish being used and if it is strong in flavor.
Half boil potato wedges keeping in mind that they will be baked in the oven later for 25 to 30 minutes.
Line your oven safe dish with potato wedges and add half the cheese to it. Add a layer of mushrooms and then pour half the white sauce on top evenly. Next layer the white sauce with all of the fish and then pour the remaining white sauce on it. Garnish with the left over cheese and onion rings and thickly chopped or ringed tomatoes.
Bake on medium heat for 25 to 35 minutes or until sizzling hot with a golden brown crust. Serve directly from the oven.