Halibut, Chard and Potato Casserole

Too wet as instructed. Roast potatoes separately and bed fish open faced in the sauce with capers.

I make a version of this dish layering potatoes, red peppers, tomatoes, and fennel in a baking dish and baking that for 45 minutes or so, and then putting the fish fillets on top for an additional 15 minutes.

I love this recipe. Have made it several times - and only the first time with halibut. I find it is a super way to use mahi mahi (less expensive) and even works for prev frozen. The key is to make sure your fish is “steak like” and skin off. I make more of the chard and tomato mixture, and always allow a bit more time for the potatoes to cook. It IS healthy, and it’s a winner.

You have to overcook the fish in order to cook the potatoes long enough. Not a good outcome.

Have made this at least 6 times and someone is always asking for the recipe. Love it with arctic char and mahi mahi too - just need to ask the fish monger to remove the skin (personally dont like the texture) or the chard will stick. Use 2 bunches of char. Must slice potatoes thin or will take longer than 1 hr to cook. But sooooo good!

Have made this several times and with all types of fish. Obviously - we think it’s both healthy and wonderful. Greens, potatoes and fish are some of our favorite things! Important to slice the potatoes thinly and use any fish without skin. And yes - you do need the salt in the various places called for in the recipe.

I really appreciate this recipe. I actually find it astonishing that some chose to throw out their food. It’s a pretty standard ingredients that have predictable flavors. I enjoyed it and will make it again. I used red potatoes and cut the potatoes to 1/4 inch. They were completely cooked after an hour. I also use the Dutch oven with a lid. Thanks for a wonderful dinner!

This was amazing with sweet potatoes, loads of baby chard and parsley from the garden, and 1 pound cod loin for 4 servings. So many wonderful veggies and perfectly cooked fish. Dutch oven for 50 mins.

I'm a relatively newbie in the kitchen and a pescatarian. I followed the recipe and it came out perfectly! Flavorful, fish was flaky and not dry. I used the baby purple and red potatoes, slice them into about 5 discs per potato - all was cooked to perfection. My only difference what that it did not plate up like the picture. It is now a dinner fave in our house!

Best recipe I have found for using frozen arctic char. Everyone liked it. Will def make again. Might try with polenta instead of potatoes.

Beautiful dish great for entertaining as you can make ahead. Season all the components very well, use high fresh fish and great wine - you will be rewarded.

This is a healthy dish and the flavors are scrumptious, but I think the cook time should match the star ingredient -- the fish -- and not the potatoes. I used a mandolin and still ended up with slightly under-cooked potatoes. Meanwhile, the halibut, while moist, was no longer sweet and tender. My advice: steam the potatoes before adding them to the casserole and take the dish out of the oven as soon as the fish is done.

I added Kalamata olives and put the wine in the tomato sauce. I cooked the sauce for longer than suggested given concerns about liquid. Also, used the pre-washed spinach as recommended below. I thought it did an amazing job on the halibut - cooked to perfection!

It’s in the oven. Going to be great. I changed it by making this into a wanna be shepherds pie. Put mashed potatoes on the top. I’ll check it at 45 minutes because I don’t have to wait for the potatoes to cook. Also I used collard greens because it’s in the garden. I always up the seasoning in everything( just usually not the salt). I ended up using 7 large cloves of garlic. My husband can’t taste it if I don’t. I smells fantastic!

It was fine. Sort of a fish stew as everything gets very wet. Did taste strongly of chard and seem like a healthy dish more so than focused on flavor.