Succulent fish and seafood become a decadent dinner when mixed into a creamy sauce topped with a crispy, shredded potato crust. Cal/Serv: 324 Yields: 4 Prep Time: 0 hours 20 mins Total Time: 0 hours 40 mins 1 c. lowfat sour cream 1 tbsp. cornstarch 1 tbsp. Dijon mustard 2 tsp. lemon zest Kosher salt…
Succulent fish and seafood become a decadent dinner when mixed into a creamy sauce topped with a crispy, shredded potato crust.
Cal/Serv:
324
Yields:
4
Prep Time:
0
hours
20
mins
Total Time:
0
hours
40
mins
1
c.
lowfat sour cream
1
tbsp.
cornstarch
1
tbsp.
Dijon mustard
2
tsp.
lemon zest
Kosher salt
pepper
1 1/2
lb.
mixed seafood (such as salmon and shrimp)
1
package frozen leaf spinach
2
c.
frozen shredded hash browns
- Heat oven to 425 degrees F. In a large bowl, whisk together the sour cream, cornstarch, mustard, lemon zest, and 1/2 teaspoon each salt and pepper.
- Add the seafood to the sour cream mixture and toss to coat. Squeeze the spinach of excess moisture, roughly chop, then fold into the seafood mixture. Divide among 4 shallow 1-cup baking dishes and place on a rimmed baking sheet.
- Sprinkle the hash browns over the top and lightly brush with olive oil or coat with cooking spray. Bake until bubbling, 20 to 25 minutes. (For an extra golden-brown top, broil for 1 to 2 minutes.)
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