Sole and Potato Casserole

  • Preparation 20 MIN
    Cooking 1 H
  • Servings 6



  1. Preheat the oven to 180 °C (350 °F).
  2. In a shallow pan, soften the leeks in the butter for 5 minutes, without browning them.
  3. Add the spinach and white wine. Cook until the spinach has wilted.
  4. Add the broth, cream, and potatoes. Stir to combine. Season with nutmeg, salt and pepper.
  5. Cover and bake for 30 to 40 minutes.
  6. Remove from the oven and place the fish on the potatoes. Season with salt and pepper.
  7. Continue baking, uncovered, for 15 to 20 minutes.
  8. Sprinkle with the parsley and serve.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.