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Fine Kettle of Fish

3 large potatoes, peeled & thinly sliced
1/2 lb. fresh mushrooms, sliced
1 lb. zucchini, cut in 1/8 inch slices
4 large tomatoes, peeled, seeded & sliced
2 green onions, thinly sliced
1 1/2 lbs. Fish Fillets (Haddock, Perch, Scrod, Flounder, Sole)
2 Tbsp. butter, melted
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. oregano
Salt & pepper to taste

Generously butter a 2 quart Pyrex oblong baking dish. Arrange potatoes and sprinkle with salt. Cover with foil and bake at 350 degrees F for 15 minutes. Place mushrooms, zucchini, tomatoes and green onions over partially cooked potatoes. Place fish Fillets over vegetables. Cut a few diagonal slashes in fish. Dribble melted butter over fish and sprinkle with herbs and salt and pepper. Bake 20 minutes more or until fish is browned slightly and flakes easily. Garnish with chopped parsley and lemon slices.

Serves 4 to 6

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