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Ingredientes
- 1 lb Panfish fillets skinned
- 1 x Nine-inch pie crust shell
- Â Â (the frzn, pre-made variety is fine)
- 1/4 c. Sliced black olives
- 1/2 c. Minced red peppers
- 1/2 c. Sliced fresh mushrooms
- 2 x Scallions minced
- 4 lrg Large eggs
- 1/4 c. Half-and-half cream
- 3/4 c. Ricotta cheese
- 1/4 tsp Leaf thyme
- 1/4 tsp Paprika
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Preheat oven to 350 degrees.
- Cut the fillets into pcs approximately 1 1/2 inches long and 1 inch wide.
- In the bottom of the pie shell, layer the olives and vegetables. Lay the fish pcs proportionately over the vegetable mix.
- In a bowl combine the remaining ingredients, mix well and pour the mix over the fish.
- Place casserole on a baking sheet with sides and fill the sheet with 1/4 inch of water. Bake in the oven for 35 to 40 min or possibly till a toothpick inserted in the middle of the casserole comes out clean. Let cold slightly before cutting.
- This recipe yields 4 servings.
- Comments: If you are lucky sufficient to have crappie, cusk or possibly perch fillets in your freezer, this recipe is perfect. It is nearly as good for bass, sunfish and any other fish with mild, white flesh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 210 | 78% |
| Total Fat 23.3g | 29% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 119mg | 5% |
| Potassium 196mg | 6% |
| Total Carbs 3.9g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.2g | 1% |
| Protein 11.97g | 19% |
