Ramekins filled with bubbling creamy sauce, flaky mild fish and fluffy mashed potatoes are the epitome of comfort. For a twist, substitute sweet potatoes for the russets, following the same cooking instructions.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Mashed Potato Topping:
Method
In Dutch oven, melt butter over medium heat; cook leeks, carrot, celery and garlic, stirring occasionally, until beginning to soften, about 5 minutes.Add flour; cook, stirring, for 1 minute. Whisk in broth and 1/4 cup water; cook, whisking, until slightly thickened, about 2 minutes. Whisk in milk. Remove from heat; stir in cod, peas, dill, lemon juice, mustard, salt and pepper.
Mashed Potato Topping: Meanwhile, prick potatoes all over with fork. Microwave on high until fork-tender, about 7 minutes. Set aside until cool enough to handle. Peel potatoes; mash with milk, horseradish, salt and pepper.
Divide cod mixture among four 1-cup (250 mL) ramekins. Spoon potato mixture over each, smoothing tops. Bake on rimmed baking sheet in 425 F (220 C) oven until filling is bubbly, about 10 minutes.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 392 mg
- Sugars 6 g
- Protein 19 g
- Calories 257.0
- Total fat 4 g
- Potassium 1000 mg
- Cholesterol 40 mg
- Saturated fat 2 g
- Total carbohydrate 38 g
%RDI
- Iron 21.0
- Folate 30.0
- Calcium 11.0
- Vitamin A 42.0
- Vitamin C 47.0
