Trout Casserole

Delight your taste buds with this comforting and flavorful Trout Casserole—a sophisticated twist on classic baked dishes. Featuring tender, flaky trout fillets seasoned with paprika and garlic, layers of creamy cheese sauce, velvety potato slices, and vibrant baby spinach, this recipe is a well-rounded masterpiece. The casserole is topped with golden, crispy panko breadcrumbs mixed with fresh parsley for a satisfying crunch in every bite. Perfect for a hearty dinner or an elevated family meal, this dish combines rich textures and flavors while remaining surprisingly easy to prepare. With a prep time of just 20 minutes and a bake time of under an hour, this crowd-pleasing trout bake is as convenient as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces trout fillets
• 4 large potatoes
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup cheddar cheese, shredded
• 2 cups baby spinach
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup panko breadcrumbs
• 2 tablespoons parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

Peel the potatoes and slice them into 1/4-inch thick rounds. Boil them in salted water for 8-10 minutes until just tender. Drain and set aside.

Step 3

Season the trout fillets with salt, pepper, garlic powder, and paprika. Drizzle with lemon juice and let sit while you prepare the remaining ingredients.

Step 4

In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.

Step 5

Remove the saucepan from heat and stir in shredded cheddar cheese. Add a pinch of salt and pepper to taste.

Step 6

Layer half of the potato slices at the bottom of the prepared baking dish. Spread the baby spinach evenly over the potatoes.

Step 7

Arrange the seasoned trout fillets on top of the spinach. Cover the fish with the remaining potato slices.

Step 8

Pour the cheese sauce evenly over the casserole to cover the layers completely.

Step 9

In a small bowl, mix the panko breadcrumbs with olive oil and chopped parsley, then sprinkle the mixture evenly on top of the casserole.

Step 10

Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 11

Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	2510.7 grams (2510.7g)

Amount per serving	% Daily Value*
Calories	4228

Total Fat 207.30g	266%
Saturated Fat 71.80g	359%
Polyunsaturated Fat 3.70g
Cholesterol 885mg	295%
Sodium 4290mg	187%
Total Carbohydrate 318.20g	116%
Dietary Fiber 32.20g	115%
Total Sugars 19.20g
Protein 269.90g	540%

Vitamin D 5459IU	27297%
Calcium 1583mg	122%
Iron 30mg	166%
Potassium 10392mg	221%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 25.6%

Carbs: 30.2%