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SEAFOOD STRATA

Upper Crusts: Fabulous Ways To Use Bread
If desired, seafood can be combined with the sea bass in this recipe to give a different taste and texture.
Serves 8 to 10.
 

Ingredients

• canola spray for greasing
• 10 to 12 slices stale white bread, crusts removed
• 1 bunch fresh asparagus, cooked and cooled
• 2 cups diced or chopped cooked sea bass (or other fish or seafood)
• 12 ounces (3 cups) grated Swiss cheese or Monterey Jack
• 6 large eggs (or 1½ cups egg substitute), at room temperature
• 3¼ cups milk or half-and-half
• 1/4 cup dry sherry or dry vermouth
• 1/4 cup minced scallions
• freshly ground pepper to taste
• 1 teaspoon Dijon mustard
• minced parsley (optional)
• cherry tomatoes (optional)
• olives (optional)
 

Directions

Lightly spray a 9x13-inch baking pan and cover the bottom of the pan with bread.

Place a layer of cooked asparagus over the bread, followed by a layer of fish, then cheese.

Repeat the layers, starting with the bread and ending with the bread until all the bread, asparagus, seafood, and cheese are used.

In a large bowl, lightly whisk together the eggs, milk, wine, scallions, pepper, and mustard.

Spoon the egg mixture over the top of the prepared layers then cover and refrigerate for a minimum of 6 hours, or overnight if possible.

Preheat oven to 325°F. Bake the strata, uncovered, for about one hour.

Remove from the oven and let strata rest for 10 minutes before serving. Garnish with minced parsley, cherry tomatoes, or olives if desired. Serve hot.