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| NEW ENGLAND FISH BAKE | |||||
| Serves 3-4 | |||||
| 4 med. potatoes, peeled 1 tsp. all-purpose flour 1 small onion, sliced into rings 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup milk, divided 1 1/2 lbs. cod fillets or freshwater fish (trout, catfish or pike) 3 tbsp. grated Parmesan cheese, optional 2 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes 1/4 tsp. paprika |
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| Place potatoes in a saucepan and cover with water; bring to a boil. Cook until almost tender; drain. Slice 1/8 inch thick; place in a greased shallow 2-qt. baking dish. Sprinkle with flour. Top with onion; sprinkle with salt and pepper. Pour half of the milk over potatoes. Place fish on top; pour remaining milk over fish. Sprinkle with Parmesan cheese if desired. Cover and bake at 375 for 20-30 minutes or until fish flakes easily with a fork. Sprinkle with parsley and paprika. | |||||