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Potato-Fish Fillet Bake
A whole meal in one pan. Try it tonight!
1 - 8 ounce can tomato sauce
1 pound whitefish or perch fillets, fresh or frozen, thawed
1 - 1 pound can small white potatoes, drained
3 tablespoons grated parmesan cheese
1 tablespoon chopped parsley
½ teaspoon salt
½ teaspoon basil
¼ teaspoon oregano
- Place half of the tomato sauce in pot. Layer fish fillets lengthwise in center of pot. Place half of potatoes at each end of fillets.
- Pour remaining tomato sauce over fillets and potatoes.
- In small bowl, combine cheese, parsley, salt, basil, and oregano. Sprinkle over fish and potatoes.