Keto fish casserole with mushrooms and French mustard
- 1 lb 450 g mushrooms, cut into wedges
- 3½ oz. 100 g butter, melted
- 1 tsp 1 tsp salt
- pepper, to taste
- 2 tbsp 2 tbsp fresh parsley
- 2 cups 475 ml
- 2 tbsp 2 tbsp Dijon mustard
- 1½ lbs 650 g , for example cod, halibut or Alaskan whitefish (fresh, or frozen), for example cod, halibut or Alaskan whitefish (fresh, or frozen)
- 2 cups (8 oz.) 475 ml (230 g) gouda cheese, shredded, divided
- 1½ lbs 650 g broccoli or cauliflower, cut into florets
- 3½ oz. 100 g olive oil or butter, melted
- salt and pepper, for seasoning
- Preheat the oven to 350°F (175°C).
- Melt the butter in a large frying pan, over medium heat. Add the mushrooms, salt, and pepper. Fry until softened, for about 5 minutes.
- Stir in the parsley, mustard, and heavy cream. Reduce the heat to medium-low and simmer uncovered, for 5-6 minutes to slightly reduce the sauce.
- Season the fish with salt and pepper and place in a greased baking dish. Sprinkle 3/4 of the cheese on top, and then cover with the creamed mushroom mixture. Top with the remaining cheese.
- Bake uncovered for about 30 minutes if the fish is frozen, or slightly less if it’s fresh. Probe with a sharp knife after 20 minutes; the fish is done if it flakes easily with a fork. And remember that the fish will continue to cook even after you have taken it out of the oven. Meanwhile, make the vegetable side dish.
- Bring a large pot of lightly salted water to a boil, over high heat. Add the broccoli or cauliflower, and boil for a few minutes, until crisp-tender.
- Strain in a colander, and then place in a serving dish. Add the melted butter or olive oil, and toss to coat. Season with salt and pepper to taste, and serve with the fish casserole.
Broccoli (or cauliflower) al dente
Did you know that the stem of broccoli and cauliflower is wonderful, too? Simply peel the rough outer layer off with a sharp knife or a potato peeler. And then cut the stems lengthwise into rods, or dice them. Voila! More cruciferous love!