Fish & Mushroom Casserole with Crispy Phyllo
This fish and mushroom casserole recipe features a crispy phyllo topping on a hearty stew full of mushrooms and chunks of cod swimming in a rich sherry sauce. Other firm white fish work too--use whatever looks best at the seafood counter.
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day. Let stand uncovered at room temperature while you continue with Step 4 and preheat oven. Bake until bubbling and golden, 25 to 30 minutes.
Tips: Skip “cooking sherry”--it is high in sodium. Instead, purchase dry sherry (or sweeter cream sherry) that's sold with other fortified wines in your liquor store.
For sustainably fished cod, look for wild-caught U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit seafoodwatch.org.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
1 starch, 2 vegetable, 2 lean meat, 1/2 fat