Crumble Topped Fish Casserole
A delicious Korean-inspired casserole with a crunchy crumble topping and flaky fish.
Ingredients
- ●2 Cod filletsfresh, skin removed
- ●1/2 cup Sour creamplain, full-fat
- ●1 cup Kimchistore-bought or homemade
- ●2 tsp Grated Korean chili flakes (gochugaru)
- ●1 cup Panko breadcrumbs
- ●2 tbsp Unsalted butter, melted
- ●2 tbsp Brown sugar
- ●1/2 cup All-purpose flour
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Line a baking dish with parchment paper.
- 3
Season the cod fillets with salt and pepper.
- 4
Place the cod fillets in the prepared baking dish.
- 5
Bake the cod in the preheated oven for 8-10 minutes.
- 6
While the cod is baking, mix the sour cream, kimchi, and gochugaru in a bowl.
- 7
Remove the cod from the oven and top each fillet with the sour cream mixture.
- 8
In a separate bowl, mix the panko breadcrumbs, brown sugar, and melted butter.
- 9
Sprinkle the breadcrumb mixture evenly over the top of the cod.
- 10
Return the cod to the oven and bake for an additional 5-7 minutes, or until the topping is golden brown.
- 11
Remove the cod from the oven and sprinkle with flour.
- 12
Serve hot and enjoy!