Low Carb Cod and Shrimp Casserole

If you love fish, shrimp, and mushrooms in a creamy rich sauce then you'll find this hearty Low Carb Cod and Shrimp Casserole to be very satisfying. Even if you're not a big fan of mustard you'll find this sauce to be exquisite and I bet you'll fall head over heals with this recipe.

Ingredients:

• Two 12-14 oz cod fillets or white fish of your choice
• ¾ lb fully cooked shrimp, thawed
• 16 oz baby bella mushrooms, sliced
• ½ medium red onion, diced
• 1 lb fresh Brussels sprouts
• 1 ½ cups heavy whipping cream
• 2 Tbsp Dijon mustard
• 2 cups shredded Mexican blend cheese
• Garlic salt and black pepper to taste
• 4 Tbsp butter, separated

Directions:

• Preheat oven to 375ºF
• Spray a 7" x 11" baking dish with nonstick spray
• Fry the mushrooms and onion in 2 Tbsp of butter till they're al dente
  • Add the cream and mustard
  • Simmer for 5-10 minutes to reduce the sauce
• Season the cod with garlic salt and pepper to taste and place the fillets in the baking dish
  • Place the shrimp around the fillets
  • Spread half the cheese over the cod fillets
• Pour the creamy mushroom and onion sauce over the fish and shrimp
• Top the casserole with the remaining shredded cheese
• Bake for 25 minutes until the internal temperature of the fish is 145ºF and/or flakes easily with a fork

Side dish:

• Trim the stem and leaves of the Brussels sprouts and slice them in half
• Steam the Brussels sprouts for about 12 minutes until they are al dente
• Fry the steamed Brussels sprouts in 2 Tbsp of butter until golden brown