Baked Fish Vegetable Casserole: Dinner in a Hurry

Casseroles are a simple and efficient way to make dinner in a flash when you’re on a busy schedule. Once you assemble all your ingredients you can just pop it in the oven without additional time spent in the kitchen–20 to 30 minutes later it’s ready to eat. This fish-plus-vegetable dish is kid-friendly, too. The flavors blend together in the casserole so that even children who are normally not in favor of veggies or fish tend to enjoy it. We recommend organic or locally grown vegetable where possible. And check out which fish are the healthiest to eat and the most sustainable for our planet.
Baked Fish Veggie Casserole: Dinner in a Hurry
2 fish fillets (red snapper or similar white fish)
4 medium red potatoes, sliced into 1/4 inch rounds
2 large carrots, cut into 2 inch slices, halved
4 mushrooms, halved
3 tablespoons olive oil
1 tablespoon lemon or lime juice
1 teaspoon fresh or dried oregano, chopped
dash salt
Baked Fish Veggie Casserole: Dinner in a Hurry
1. Preheat oven to 350°
2. Sprinkle or spray olive oil on the bottom of casserole, place fish fillets in a single layer
3. Sprinkle lemon/lime juice on top of fish
4. Add potato slices, mushrooms and carrots in layers , sprinkle salt, oregano and olive oil on top
5. Bake for 30 minutes or until potatoes start to brown and bubble on top
6. Remove from oven and let cool for 5 minutes; serve.

 Enjoy this yummy and nutritious meal!

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