The New England Fish Bake is a classic and comforting dish that reflects the culinary traditions of the northeastern region of the United States. This flavorful recipe brings together fresh fish fillets, tender potatoes, and a creamy milk-based sauce, creating a hearty and satisfying meal. With its roots in New England’s rich seafood heritage, this dish captures the essence of coastal cooking and is a beloved favorite among locals and visitors alike.

New England, known for its abundant seafood and rich culinary heritage, has long been celebrated for its fish-based dishes. The New England Fish Bake is a dish that pays homage to the traditional flavors and techniques of the region. New Englanders have a deep appreciation for the bounties of the sea, and this bake showcases their love for fresh fish and locally sourced ingredients.

Historically, fish bakes were a popular way to prepare fish in coastal communities. These communal gatherings would take place on the beach or in dedicated outdoor pits. Freshly caught fish, often cod or other local varieties, would be layered with potatoes and other ingredients in large baking dishes. The bakes were typically cooked over an open fire or in underground pits lined with hot rocks, creating a smoky and flavorful result.

Over time, as cooking methods evolved, the fish bake transitioned to indoor preparation. The dish became a comforting and convenient meal, perfect for bringing families together around the dining table. The New England Fish Bake became a staple in households, featuring variations that showcased the creativity and preferences of each cook.

The New England Fish Bake continues to be enjoyed today, serving as a testament to the region’s deep connection to its coastal heritage and culinary traditions. It offers a delicious and satisfying way to celebrate the flavors of the sea and brings a taste of New England to kitchens far beyond its shores.

PREP: 25 MIN.

BAKE: 20 MIN.

MAKES: 3-4 SERVINGS

INGREDIENTS

• 4 medium potatoes, peeled
• 1 teaspoon all-purpose flour
• 1 small onion, sliced into rings
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup milk, divided
• 1½ pounds cod fillets or freshwater fish (trout, catfish, or pike)
• 3 tablespoons grated Parmesan cheese (optional)
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• ¼ teaspoon paprika

INSTRUCTIONS

1. Prepare the potatoes:
   • Place the peeled potatoes in a saucepan and cover them with water.
   • Bring the water to a boil and then reduce the heat.
   • Cover the saucepan and simmer for 15-20 minutes or until the potatoes are tender.
   • Drain the potatoes and let them cool slightly.
2. Assemble the casserole:
   • Slice the cooked potatoes into ⅛-inch thick rounds.
   • Grease a shallow 2-quart baking dish.
   • Place the sliced potatoes in the baking dish and sprinkle them with flour.
   • Top the potatoes with onion slices and sprinkle with salt and pepper.
   • Pour half of the milk over the potatoes.
   • Place the fish fillets on top of the potatoes and pour the remaining milk over the fish.
   • Sprinkle grated Parmesan cheese over the top if desired.
3. Bake the casserole:
   • Preheat the oven to 375°F (190°C).
   • Cover the baking dish with a lid or aluminum foil.
   • Bake for 20-30 minutes or until the fish flakes easily with a fork.
4. Finish and serve:
   • Remove the baking dish from the oven.
   • Sprinkle the casserole with minced fresh parsley or dried parsley flakes.
   • Dust the top with paprika for added color and flavor.