Baked Fish & Potatoes

When purchasing fresh fish from the grocery store, Grandma always asked to sniff it first. No matter how fresh it was supposed to be, her nose never lied. If the fish did not have a fresh ocean smell, she wouldn't buy it. Grandma prepared this recipe many times with different types of lean fish fillets, such as cod, pollack, halibut and orange roughy.
Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound baking potatoes, scrubbed, very thinly sliced

  • 1

    large onion, very thinly sliced

  • 1

    small red or green bell pepper, thinly sliced

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon dried oregano

  • 1/4

    teaspoon black pepper

  • 1

    pound lean fish fillets, cut 1 inch thick

  • 4

    tablespoons butter

  • 1/4

    cup all-purpose flour

  • 2

    cups milk

  • 3/4

    cup shredded Cheddar cheese

Directions

1.Preheat oven to 375°F. Grease a 3-quart casserole dish. 2.Arrange half the potatoes in prepared dish. Top with half the onion and half the bell pepper. Sprinkle with half the salt, half the oregano and half the black pepper. Arrange fish fillets in single layer over vegetables. Arrange remaining potatoes, onion and bell pepper over fillets. Sprinkle with the remaining salt, oregano and black pepper. 3.For white sauce, melt butter in medium saucepan over medium heat. Stir in flour; cook until bubbly, stirring constantly. Gradually stir in milk. Cook until thickened, stirring constantly. Pour white sauce over fillets in dish. 4.Cover dish and bake until fish flakes with fork and potatoes are tender, about 40 minutes. Sprinkle with Cheddar. Bake, uncovered, until cheese is melted, about 5 minutes. Garnish with fresh oregano sprig, if desired.

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