Ingredients and Weight:
- 1 pound white fish fillets (such as tilapia, cod, or halibut)
- 2 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
- 1 cup chopped yellow onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup white wine (optional)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: 3 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine fish fillets, potatoes, onion, parsley, dill, salt, and pepper. Drizzle with olive oil and toss to coat.
- Arrange the mixture in a 9x13-inch baking dish. If desired, pour white wine over the fish and potatoes.
- In a saucepan, combine chicken broth, heavy cream, lemon zest, and lemon juice. Bring to a simmer over medium heat.
- Pour the sauce over the fish and potatoes. Sprinkle with Parmesan cheese.
- Bake for 45 minutes, or until the fish is cooked through and the potatoes are tender.
Nutritional Information:
One serving (1/8 of the dish) contains approximately:
- Calories: 350
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fat: 15 grams
Dish Characteristics:
- Creamy, cheesy, and flavorful
- Herb-infused with a hint of lemon
- Comforting and filling
User Comments:
- "This dish is absolutely delicious! The fish is so moist and the potatoes are creamy and flavorful." - Sarah J.
- "I love the lemon-herb combination. It gives the dish a fresh and vibrant taste." - Emily K.
- "This bake is a hit with my family. It's easy to make and always a crowd-pleaser." - David C.
Special Precautions and Tips:
- Use fresh fish for the best flavor and texture.
- If you don't have white wine, you can use chicken broth instead.
- Don't overcook the fish. It should be cooked through but still moist and flaky.
- Garnish with fresh parsley or dill for extra flavor.
