Ingredientes para Chef Boy I Be Illinois Baked Cod Casserole
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chef Boy I Be Illinois Baked Cod Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Chef Boy I Be Illinois Baked Cod Casserole
- Preheat oven to 400°F (200°C).
- In a medium saucepan, combine 1 pound cod fillets (cut into 1-inch pieces), 1 (28-ounce) can crushed tomatoes, 1/2 cup dry white wine, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer until fish flakes easily, about 10-12 minutes. Gently flake the cod with a fork.
- Meanwhile, peel and thinly slice 2 pounds Yukon Gold potatoes and 1/2 medium yellow onion.
- Grease a 10-inch square baking dish. Layer half of the potatoes and onions in the bottom, lightly sprinkling with salt and pepper.
- Spread the flaked cod evenly over the potatoes. Season lightly with salt and pepper.
- Pour half of the tomato sauce over the cod.
- Top with the remaining potatoes and onions, sprinkling lightly with salt and pepper. Pour the remaining sauce over the top.
- Cover with foil and bake for 45 minutes, or until potatoes are tender.
- In a small bowl, combine 1/2 cup breadcrumbs and 1/4 cup grated Parmesan cheese. Sprinkle over the casserole.
- Bake uncovered for 15 minutes more, or until the topping is golden brown. For extra browning, broil for 1-2 minutes, watching carefully.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
23g
Fat
5g
Carbs
14g
