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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups) |
1 pound skinned cod fillets |
cooking spray |
1/2 cup 50%-less-fat sour cream |
1/4 cup 2% reduced-fat milk |
1 teaspoon chopped fresh thyme |
1 teaspoon butter or stick margarine |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons butter or stick margarine |
3/4 cup diced carrot |
3/4 cup diced celery |
1 cup diced leek |
1 garlic clove, minced |
1/4 cup all-purpose flour |
1/2 cup clam juice |
1/2 cup dry white wine |
1/2 cup 2% reduced-fat milk |
1 1/2 teaspoons chopped fresh thyme |
3/4 teaspoon salt |
1/2 teaspoon fennel seeds |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon paprika |
Directions:
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender.
2. Place a large nonstick skillet over medium- high heat. Coat fish with cooking spray, and cook 2 minutes on each side or until done; set aside, and keep warm.
3. Drain potatoes, and place in a large bowl; add sour cream and next 5 ingredients, and beat at medium speed of a mixer until smooth. Set aside, and keep warm.
4. Preheat oven to 450°.
5. Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add carrot, celery, and leek; cook, stirring constantly, 7 minutes. Add garlic; cook 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well blended. Add clam juice and next 6 ingredients; bring to a boil. Reduce heat, and simmer until thickened, stirring constantly.
6. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray; top with fish. Spread potato topping over fish and vegetable mixture; coat potato topping with cooking spray, and sprinkle with paprika.
7. Bake at 450° for 18 minutes or until potato topping is lightly browned. YIELD: 4 servings.
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