Fish Casserole with Bacon EVOO and Pacific Spice Vinegar

So here is another good meal for lent on Fridays, this dish is so yummy and sure to be a crowd pleaser!

Fish Casserole with Vegan Bacon EVOO and Pacific Spice vinegar

1-2 Tablespoons Vegan Bacon EVOO

1 onion, peeled and chopped

Baby spinach, about 1 1/2 cups chopped

1 teaspoon Italian seasonings, or tarragon works fine too

imitation crab

1/4 cup white wine

breadcrumbs

1 1/2 lbs white fillet of fish

1/2 lb of shrimp ( peeled and devined)

Parmesan cheese

Preheat oven to 375*

In saute pan, add Bacon EVOO( pour twice around pan)

Add chopped onion, saute on medium heat for 15 mins until onion has caramelized. Add a few splashes of Pacific Spice Vinegar to pan. Add chopped spinach and Italian seasonings. Add chopped imitation crab and stir to combine. Add white wine and a bit of the bread crumbs to thicken mixture. 

 Place fillet of fish in casserole dish. Squeeze lemon over fish and salt and pepper. Sprinkle 1/2 lb of shrimp over fish. Sprinkle Parmesan cheese over shrimp and top with crab meat mixture. Bake at 375* for 30 mins. Enjoy!