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.
- West Bend Admin