Keto Fish Casserole with Mushrooms & Mustard
InstructionsPreheat the oven to 350degF (175degC). Melt the butter over medium-low heat in a large frying pan, add mushrooms, salt, and pepper, and fry for approximately five minutes, until mushrooms have softened. Stir in the parsley, mustard and heavy cream before reducing to medium-low heat and simmering uncovered for 5-6 minutes to slightly reduce sauce….
Instructions
Preheat the oven to 350degF (175degC).
Melt the butter over medium-low heat in a large frying pan, add mushrooms, salt, and pepper, and fry for approximately five minutes, until mushrooms have softened.
Stir in the parsley, mustard and heavy cream before reducing to medium-low heat and simmering uncovered for 5-6 minutes to slightly reduce sauce.
Season the fish with salt and pepper before placing it in a greased baking dish. Sprinkle 3/4 of the cheese, followed by creamed mushroom mixture. Finally, top off your creation with remaining cheese for a tasty finish!
Bake the fish uncovered for approximately 30 minutes if frozen, or slightly less if fresh. Start checking after 20 minutes using a sharp knife – it should flakes easily with a fork! Keep in mind that it will continue cooking even once removed from the oven, while making your vegetable side dish.
Broccoli or cauliflower Al Dente
Bring a large pot of lightly salted water to boil over high heat. Once boiling, add your broccoli or cauliflower florets and continue boiling for several more minutes, until crisp-tender.
Filter through a colander before placing in a serving dish. Drizzle on some melted butter or olive oil and toss to evenly coat. Season to taste with salt and pepper as desired before serving alongside the fish casserole.
Tip! Did you know that broccoli and cauliflower stems can also be delicious? Simply peel away their outer rough layer with a sharp knife or potato peeler before cutting lengthwise into rods or diceing into smaller pieces for even more cruciferous goodness!
