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Fish Potato Casserole
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- #8258
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 large baking potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
salt and black pepper
1 pound fresh or thawed frozen haddock, cod, turbot, or pollock
minced parsley
1 clove garlic, minced or pressed
1 small fresh or dried hot pepper, seeded and chopped
3 tablespoons olive oil
minced parsley
directions
Layer half the potato and onion slices in a 1 1/2 qt. oiled casserole. Sprinkle with salt and black pepper.
Cut fish into serving pieces. Arrange over vegetables. Sprinkle generously with salt and black pepper. Sprinkle with hot pepper. Drizzle with some of the oil.
Layer remaining potatoes and onion over fish. Sprinkle with salt and black pepper. Add remaining oil.
Cover and bake at 375 degrees for 1 hour or until potatoes are tender and lightly browned. Sprinkle with parsley.
added by
shelleyd
nutrition data
274 calories, 11 grams fat, 19 grams carbohydrates, 24 grams protein per serving. This recipe is low in sodium.
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