Perch Dinner
A hearty baked perch casserole with cheesy layers, olives, almonds, and tender potatoes, perfect for family dinners and seafood lovers seeking rich, comforting flavors.
Ingredients
- 3 oz. jar stuffed olives, sliced ⓘ
- 1 1/4 cups milk ⓘ
- 1 medium onion, chopped
- 1/4 cup butter, melted ⓘ
- 1/4 cup flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon monosodium glutamate ⓘ
- pinch of pepper ⓘ
- 2 pounds ocean perch fillets, cubed ⓘ
- 1 cup grated sharp Cheddar cheese ⓘ
- 1/2 cup blanched almonds, toasted ⓘ
- 3 or 4 medium potatoes, thinly sliced ⓘ
Instructions
- Drain the olives, reserving the juice.
- Add enough milk to the reserved olive juice to measure 1 1/2 cups.
- Saute chopped onion in melted butter in a skillet.
- Blend in flour, salt, monosodium glutamate, and pepper.
- Heat until the mixture bubbles; remove from heat.
- Gradually add the prepared milk mixture, stirring constantly.
- Bring to a boil, stirring constantly, and cook for 1 to 2 minutes longer.
- Layer half of the cubed perch fillets, grated cheese, and toasted almonds in a greased 2-quart casserole.
- Pour 2/3 of the sauce over the layers.
- Top with overlapping slices of potatoes and remaining sauce.
- Bake at 375°F for 1 hour, or until potatoes are tender.
Nutrition & Diet Analysis (per serving)
924
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).