Lunch: Seafood Bake with Crispy Hash Brown Topping

Recipe by Woman's Day Kitchen Succulent fish and seafood become a decadent dinner when mixed into a creamy sauce topped with a crispy, shredded potato crust.

This recipe includes fertility superfoods such as:

Salmon, Lemon, Spinach

Health and fertility benefits of Seafood Bake with Crispy Hash Brown Topping

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

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

Instructions

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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