Fillet Bubbly Bake Recipes
BUBBLY BAKE
A local casserole dish.I found the recipe in "A Taste of Nova Scotia" cookbook. Serve hot from the oven with rice and steamed asparagus.
Provided by Becca- B
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse scallops and set aside.
- Melt butter and sauté green onion and mushroom until onion becomes transparent.
- Add flour and cook slightly but do not allow flour to brown.
- Add cream and stir until sauce has slightly thickened.
- Add wine, salt and pepper, stirring until blended.
- Add scallops and pour into 1 1/2-quart casserole dish.
- Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
- Bake in a preheated 350°F oven for 25 minutes.
Nutrition Facts : Calories 326.8, Fat 17, SaturatedFat 9.9, Cholesterol 81.2, Sodium 954.9, Carbohydrate 17, Fiber 0.9, Sugar 1.3, Protein 22.3
HADDOCK BUBBLY BAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
- Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g
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