Name: White Fish Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 sliced spring onions; 10 asparagus spears; 1 cup sliced mushrooms; 2 tbsp chopped continental parsley; 300 ml full fat thickened cream; 1 ½ tbsp Dijon mustard; 500 g white fish fillets (e.g barramundi, trevally, flat-head); 2 tsp capers; 2 tbsp olive oil; Salt and pepper to taste

3 sliced spring onions

10 asparagus spears

1 cup sliced mushrooms

2 tbsp chopped continental parsley

300 ml full fat thickened cream

1 ½ tbsp Dijon mustard

500 g white fish fillets (e.g barramundi, trevally, flat-head)

2 tsp capers

2 tbsp olive oilBuy Now

Salt and pepper to taste

Preheat oven to 180 degrees.

Mix cream, mustard, parsley, and salt/pepper in a medium bowl.

Pan fry asparagus and mushrooms in olive oil on high heat for 3-4 minutes. Then add spring onion and the capers to the pan and fry for a further minute.

Cut fish into serving size proportions and add to a casserole dish, along with the cooked vegetables, followed by the cream mixture. Mix to combine.

Cover dish and bake in the oven for 30 minutes.

Divide casserole into 4 bowls and serve with a garden salad.