In the evenings I look forward to walking the dog past the many homes with beautiful light displays, reflecting on all of the things I have to be grateful for, and pondering the recipes and ideas I wish to share with friends and readers via this blog.
For the entire month of December I will be featuring recipes I've developed with the holiday season in mind, and if you're looking for something specific, make sure to visit my recipe index page: Holidays and Special Occasions because all of my tried and true recipes for the holidays can be found there!
To kick things off this season, I thought I'd begin with a wonderfully luscious make ahead casserole featuring fish.
Light hints of lemon and thyme hit all the right notes and I promise, it's a recipe everyone is going to just love!
Visit the printable recipe here: Creamy Fish Florentine Casserole
Please enjoy my easy to follow How To video!
Prep Time: 20 minutes
Bake Time: 45 minutes
Yield: Makes 6 4x4 slices
- 4 large white fish filets like halibut, haddock, Pacific cod, catfish, or basa
- 2 tsp lemon herb salt, divided (Visit recipe here: Lemon Herb Salt )
- 1/2 tsp pepper
- 1 tablespoon lemon juice, 1 tsp lemon zest
- 1 Tbsp chopped fresh thyme
- 1 clove minced garlic
- 1/2 cup low sodium chicken stock
- 1/2 cup Philadelphia Cream Cheese
- 6 cups raw spinach cooked and well drained
- 6 medium russet potatoes (about 2 lbs)
- 3 tablespoons butter, cut into pieces
- 1/4 cups milk
- 1 large egg yolk
- Preheat oven to 375 degrees F (200 degrees C).
- Combine the lemon juice, lemon zest, garlic, and chicken stock in a medium sauce pan and heat almost to the boil. Add the cup of cream cheese and stir to make a cream sauce. Stir in the fresh thyme. Set aside.
- Boil the potatoes until they’re soft and tender.
- Lightly mash and add the butter, milk, and 1 tsp of lemon herb salt. Let cool slightly and then add the egg yolk. Continue to mash until they are completely fluffy with no lumps (I use my immersion blender with the whipper attachment).
- Arrange the fish filets in the bottom of a 2 quart rectangular baking dish that has been coated with cooking spray. Sprinkle the fish with the second tsp of the lemon herb salt and 1 tsp of pepper.
- Cover with the spinach and pour the lemon cream sauce over all.
- Spoon the mashed potato mixture over the top and spread evenly with a fork. Use the tines to make a pattern in the top. (Note: the recipe can be covered and stored in the refrigerator at this point for up to 8 hours. Make certain if not baking right away that the cream sauce and potatoes are completely cooled).
- Bake uncovered 45 minutes until bubbly and lightly browned.
- Cover with tinfoil and let rest 15 minutes before slicing and serving.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.