Parmesan Grouper Potato Casserole #FishFridayFoodies

A sort of upside down fish pie, this Parmesan Grouper Potato Casserole starts with sliced potatoes on the bottom.  It is topped with tasty grouper then with a cheesy, creamy sauce that sort of melts down to the potatoes while simultaneously clinging in golden crunchiness to the top of the fish. Divine!

One of our favorite dishes, real comfort food for a cold night, is fish pie. That is, fish and often other seafood cooked in a béchamel or white sauce, sometimes with a little cheese, then baked with mashed potatoes on top. I don’t make it very often though because it is time consuming.

This casserole, on the other hand, gives us all the same sort of tastes and textures without 1. making white sauce, 2. cooking mashed potatoes and 3. having three pots/pans to wash up afterwards. Honestly, I think I like it even more than fish pie.

Parmesan Grouper Potato Casserole

This recipe was adapted from one on Sea Eagle Market.com. I made it several times before it occurred to me to add potatoes below the fish instead of as a side dish. The fish and sauce add so much flavor to the potatoes. Now I can't imagine why I was so slow. We live, we learn.

Ingredients  - serves 4
3 medium potatoes (approximately 550g before peeling)
1 tablespoon olive oil, plus extra to grease casserole dish
1 1/2 lbs or 575g fresh boneless, skinless grouper
3 tablespoons lemon juice
1/3 cup or 37g butter, softened
4 tablespoons mayonnaise
1/4-1/2 teaspoon hot pepper sauce
2/3 cup or 66g grated Parmesan cheese
1/4 cup, packed, or 30g fresh bread crumbs

Optional for garnish:
chopped parsley and/or green onion tops

Method
Preheat your oven to 350°F or 180°C and brush a medium-sized casserole dish with olive oil.

Peel the potatoes and sliced them. Fan them out to cover the bottom of your greased casserole dish and drizzle with the tablespoon olive oil. Season lightly with salt and freshly ground black pepper.

Cover the casserole with foil and make the potatoes in the preheated oven until fork tender, about 20-25 minutes. (You can also do this step in the microwave, if you prefer, assuming your casserole dish is both microwave and oven ready. Mine is not.)

In a small bowl, stir together the softened butter, mayonnaise and hot pepper sauce. Add the Parmesan in by good handfuls.

Mix well. Keep going until all the cheese is mixed in. Set aside.

Meanwhile, brush the grouper with the lemon juice.

When the potatoes are done, remove the pan and turn the oven off. Turn your broiler or grill on high.

Place the grouper pieces on top of the potatoes. Season lightly with salt and pepper.

Broil them for about 8 to 14 minutes or until they can be flaked with a fork. Thick pieces will naturally take longer.  I can’t even tell you how many times I’ve made this and the time does vary wildly from 8 minutes for thin fillets to 14 when the fish is really thick.

Remove the casserole dish from the oven and spread the cheese mixture on top of the fish.

Sprinkle on the fresh breadcrumbs, patting them down gently so they stick.

Return the dish to under the broiler for an additional 2-3 minutes, or until the topping is browned and bubbly. Keep a close eye on it! When it starts to brown, it darkens quickly.

Sprinkle on some chopped parsley or green onion tops, if desired. Enjoy!

This month my Fish Friday Foodie friends are all sharing dishes that can be made in the oven. Many thanks to our host Caroline from Caroline’s Cooking! Check out the list of tasty recipes below.

An InLinkz Link-up

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Gateau de Noix – French Nut Cake #BundtBakers

Based on traditional recipes from Périgord, this gateau de noix or French nut cake is made lighter than the original with flour and baking powder in addition to beaten egg whites. It is still dense and rich with a wonderful buttery nutty flavor.

This month my Bundt Bakers and I are celebrating a milestone: five years of baking Bundts together! Our members live all over the world but we get together virtually on the third Thursday of each month, sharing treats both sweet and savory which have been baked in Bundt pans. We take turns hosting as well as choosing the theme of each month’s online event.

It was my pleasure to host the inaugural Bundt Bakers event in January 2014, choosing “nuts” as our must-use ingredient so it only seemed fitting to reprise that theme for the fifth anniversary. After all, we are not only nuts about this small band of Bundt loving friends, we are also nuts about Bundt baking itself.

Gateau de Noix – French Nut Cake

This simple French-inspired gateau de noix or nut cake could not be easier. The batter is made almost completely in a food processor, aside from the egg whites, which are beaten then folded in. It is mix, fold and bake; easy but oh, so rich! Since this is a French inspired recipe, it seemed only fitting to bake it in my Nordic Ware, Fleur de Lis 10-cup Bundt pan.

Ingredients
7 oz or 200g shelled hazelnuts
3 1/2 oz or 100g shelled walnuts
1 cup or 200g sugar
1 cup or 125g flour
3/4 cup or 170g unsalted butter, melted and cooled, plus extra for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 large eggs at room temperature
Pinch cream of tartar
Optional: 1/3 cup or 80ml Frangelico (or other hazelnut liqueur) for brushing on the cake after baking
Extra chopped nuts for garnish

Method
Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by buttering and flouring it.

Pulse the nuts in the bowl of your food processor to make a fine powder. There may be some small pieces left and that is okay. Be careful just to pulse in short bursts and give the processor a shake in between. We don’t want to end up with nut butter!

Separate your egg whites from the yolks, adding the whites to a clean, grease-free mixing bowl and the yolks to the food processor.

Add in the sugar, butter, flour, baking powder and salt.

Pulse to combine. Scrape down the sides of the processor with a rubber spatula. This makes a thick dough.

Whisk the egg whites with a pinch of cream of tartar until they form stiff peaks.

Spoon the thick dough into a large mixing bowl. Gently fold about 1/4 of the egg whites into the batter.

The dough is soft but a bit dry so this first batch is a challenge. Just keep folding slowly, coming up from the sides and bottom of the bowl with your spatula to gently turn it over the egg whites.

Add another 1/4 of the egg whites into the bowl and fold again. It should start getting easier. Gently does it.

Now spoon your batter into the bowl with the balance of the egg whites and fold them together.

Again, gently does it. Try to keep as much of the air in the whites as possible.

Spoon the batter into your prepared Bundt pan.

Bake in the preheated oven for 45-50 minutes or until the edges are golden brown and a wooden skewer comes out clean.

Leave to cool for 5 minutes in the pan, then carefully turn the nut cake out onto a wire rack to cool completely. If desired, brush the Bundt with hazelnut liqueur and fill the hole with some chopped hazelnuts and walnuts.

You could even serve it along with little glasses of liqueur, if you’d like. This is a celebration after all!

Enjoy!

I’d like to thank all of my fellow Bundt Bakers for their support these last five years. It’s been a labor of love for sure and I cherish the friendship we share. Check out all of our nutty 5-year-anniversary Bundts!

• Almond Amaretto Bundt Cake from Patty's Cake
• Baklava Bundt Cake from All That's Left Are The Crumbs
• Bundt Cake Nueces Pacanas from Merce`s Cake
• Bundt Pan Banana Nut Bread from Palatable Pastime
• Date & Walnut Bundt Cake from Living the Gourmet
• Gateau de Noix – French Nut Cake from Food Lust People Love
• Peanut Butter Cake from A Day in the Life on the Farm
• Nutty Upside Down Cake from Sneha's Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Cheesy Artichoke Ravioli Casserole #BakingBloggers

This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli, with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.

Every so often I go through my deep freezer and take stock of the oddly assorted frozen ingredients therein. I hate to waste food but sometimes it just gets to be such a jumble that it’s easier to go buy another chicken then to find the one lost somewhere in the frozen depths. Just me?

Also, because we live in a mostly warm climate, I keep things in my freezer that many people would keep in a pantry or cupboard, like dried beans, nuts and flour. That freezer, as my younger daughter would say, is a bit of a ‘mare.

So, in an effort to cook more from the freezer, I take it all out and sort it from time to time. Pork gets put in one area, poultry and seafood in their own separate places, and beef in another. Then there’s all the frozen sauces and stock, vegetables and fruit!

Recently I came across a green bag that simply said “Artichokes” but the photo was of artichoke bottoms. Who knows why I bought it originally. I probably had some plan but for this week, it’s perfect for a cheesy baked pasta dish. All my Baking Blogger friends are also making baked pasta, cozy dishes for cold nights. Make sure to scroll down to the bottom to see the link list of recipes.

Cheesy Artichoke Ravioli Casserole

My local grocery store carries a couple of brands of fresh ravioli stuffed with various fillings and they are all pretty nice, whether with a sauce or just boiled and buttered. When I saw the artichoke-filled ones after finding my artichoke bottoms, this dish seemed like destiny. If you can't find artichoke ravioli, by all means, use your favorite fresh ravioli.

Ingredients
14 oz or 400g frozen artichoke bottoms – Or use 2 cans instead. Drain well!
1 tablespoon lemon juice or white vinegar
9 oz or 250g fresh artichoke-filled ravioli (or your favorite kind)
1/4 cup or 60ml olive oil
3 cloves garlic, chopped
Optional: 1/2 teaspoon crush red pepper
1/4 cup or 60g butter
1/3 cup or  41g flour
34 cup or 180ml milk
3 1/2 oz or 100g sharp cheddar cheese
3 oz or 85g cream cheese
3 1/2 oz or 100g mozzarella
3 oz or 85g Parmesan
8-10 baby plum tomatoes
10-12 black olives (either already pitted or remove the stones yourself)
Parsley to garnish, if desired

Method
Thaw the artichokes in cool water with a little vinegar or lemon juice to stop them turning brown. Cut the artichokes into thin slices, removing and discarding any hard bits as you go. Quickly return the slices to the cool water.

Cook the ravioli according to package instructions, removing them from the boiling water when they are al dente, usually the shortest recommended cooking time. Reserve a cup of the pasta water and set aside.

Preheat your oven to 350°F or 180°C. Drain the artichoke slices and dry them off in a clean kitchen towel.

In a cooking pan that can go from stovetop to oven, sauté the artichokes in the olive oil until they begin to turn golden in places. Add in the chopped garlic and crushed red pepper, if using. Sauté for a few more minutes till the garlic has softened.

Transfer the artichokes and garlic to a bowl with a slotted spoon.

Add the butter and flour to the pan, making a paste (roux) as the butter melts. Cook over a medium low heat for 2-3 minutes.

Turn the fire off and whisk in the milk.

Turn the heat back on low and cook for a couple of minutes still whisking, till the mixture starts to thicken. Add 1/2-3/4 cup pasta water and whisk till combined.

Add the cream cheese.

Cook for a few minutes, until the cream cheese melts, then stir the cheddar into the sauce.

Add the artichokes and garlic into the cheese sauce.

If the combo looks a bit dry, you can add some more of the reserved pasta water. Add the cooked ravioli to the pan and stir gently to combine.

Mix the Parmesan and mozzarella together. Sprinkle them on the pasta. Tuck the tomatoes and olives around.

Bake your casserole in the preheated oven for 20-25 minutes, uncovered, until it is bubbling and the top is golden brown. Sprinkle with some chopped parsley to garnish, if desired.

Extra Parmesan on the side is always welcome at our house. When it comes to cheese more is more.

Enjoy!

Check out all the lovely baked pasta dishes my Baking Blogger friends are sharing today, perfect warming dishes for cozy nights. Many thanks to our host Sue from Palatable Pastime.

• Baked Mexican Chicken Spaghetti by Sneha's Recipe
• Baked Spaghetti by Simply Inspired Meals
• Cavatini by Palatable Pastime
• Cheesy Artichoke Ravioli Casserole by Food Lust People Love
• Cheesy Vegetable Baked Pasta by Cook with Renu
• Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
• Greek Giouvetsi by Pandemonium Noshery
• Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
• Meatless Lasagna by A Day in the Life on the Farm
• Mushroom And Artichoke Pasta Bake by Oventales
• Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
• Ravioli Lasagna by Making Miracles
• Sausage and Spinach Lasagna by Cookaholic Wife
• Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
• Sweet Corn Mac and Cheese by Anybody Can Bake
• Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
• Turkey Tetrazzini by Reviews, Chews & How-Tos

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