Good Karma Cod Bake

2 large potatoes peeled and sliced
1 sweet potato peeled and sliced
2 cups of bread crumbs
2 lbs cod fillets
1/2 cup of chopped onion
2 tablespoons of melted butter
1 Tbsp of Good Karma

1. Melt butter and spread into a 13×5 casserole dish.
2. Peel and thinly slice potatoes. Place into the bottom of the dish. Sprinkle with salt and pepper.
3. Place chopped onions onto potato layer.
4. Place a layer of fish fillets on top of the potatoes and onions layer.
5. Place layer of dressing on top of fish fillets.
6. Bake in 375°F oven for about 30 minutes (30 minutes in convection oven, may take longer in conventional oven). Cook until fish is flaky and dressing has browned.
7. In an 8×11 casserole dish layer

In an 8×11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.

Good Karma Potato Parsnip Mash

2 pounds Yukon gold potatoes, peeled and quartered

1/2 c butter

3/4 pound parsnips, peeled and cut into 1-inch pieces (thick parts halved)

3/4 cup whole milk

1 tablespoon coarse salt

3 tsp Good Karma seasoning blend

Freshly ground pepper

Place potatoes and parsnips in a large pot and cover with cold water by 3 inches. Add a heaping tablespoon salt and bring to a boil over medium high heat. Cook until vegetables are completely tender, about 15 minutes. Drain in a colander; let vegetables sit in colander to “steam dry” for 5 minutes.

2Heat butter and milk in a small saucepan over medium low; remove from heat. Return vegetables to pot and coarsely mash with a potato masher. Add milk and butter and Good Karma seasoning to mixture; continue to mash potatoes while incorporating the liquid. Season mash with salt and pepper.