Veggie Fish Bake
Preheat oven to 425 degrees
4-6 medium to large potatoes, peeled and sliced approximately ¼ inch thick
4 medium to large carrots, peeled and sliced approximately ¼ inch thick
1 medium onion, peeled and sliced approximately ¼ inch thick – separated into rings
Spray large baking dish with Pam (I used olive oil Pam).
Layer potato slices in the bottom of the dish. Next, evenly spread the carrots and then the onion rings over the layers of potatoes.
Melt 2T of butter and stir in 1t of dried basil and 1t of dried dill weed. Sprinkle butter mixture over veggies. Evenly spray another layer of Pam over the veggies. Cover and bake until potatoes feel like they are approximately 15 minutes from done. (I baked them for approximately 40 minutes)
Meanwhile, melt 2T of butter and stir in 1t of dried basil, 1t of dried dill weed, salt and pepper (I used white pepper cause I like it best), and 3t of lemon juice (I didn’t feel like squeezing fresh, so used the bottle and it turned out fine).
When the potatoes feel like they are getting close to done, place four fish fillets (your favorite white fish…can’t remember what I used!) over the veggies. Spread the second batch of butter mixture over the fish. Recover and return the pan to the oven. Bake for 15 to 20 minutes or until the fish is flaky and done.
Meanwhile, chop two medium tomatoes (I chopped mine rather small). When the fish is finished, sprinkle the tomatoes over the fish. Recover and return pan to the oven for 5 minutes.
Serve.
DELISH!!! EVERYONE in the family went back for seconds!! My mom used to make this when I was a kid (only fish recipe I recall liking as a child!), and I stumbled upon it the other day when looking for meals I could eat while on my post-gall bladder surgery restricted diet. It was such a hit that it's going on the make again soon list! :-)
Preheat oven to 425 degrees
4-6 medium to large potatoes, peeled and sliced approximately ¼ inch thick
4 medium to large carrots, peeled and sliced approximately ¼ inch thick
1 medium onion, peeled and sliced approximately ¼ inch thick – separated into rings
Spray large baking dish with Pam (I used olive oil Pam).
Layer potato slices in the bottom of the dish. Next, evenly spread the carrots and then the onion rings over the layers of potatoes.
Melt 2T of butter and stir in 1t of dried basil and 1t of dried dill weed. Sprinkle butter mixture over veggies. Evenly spray another layer of Pam over the veggies. Cover and bake until potatoes feel like they are approximately 15 minutes from done. (I baked them for approximately 40 minutes)
Meanwhile, melt 2T of butter and stir in 1t of dried basil, 1t of dried dill weed, salt and pepper (I used white pepper cause I like it best), and 3t of lemon juice (I didn’t feel like squeezing fresh, so used the bottle and it turned out fine).
When the potatoes feel like they are getting close to done, place four fish fillets (your favorite white fish…can’t remember what I used!) over the veggies. Spread the second batch of butter mixture over the fish. Recover and return the pan to the oven. Bake for 15 to 20 minutes or until the fish is flaky and done.
Meanwhile, chop two medium tomatoes (I chopped mine rather small). When the fish is finished, sprinkle the tomatoes over the fish. Recover and return pan to the oven for 5 minutes.
Serve.
DELISH!!! EVERYONE in the family went back for seconds!! My mom used to make this when I was a kid (only fish recipe I recall liking as a child!), and I stumbled upon it the other day when looking for meals I could eat while on my post-gall bladder surgery restricted diet. It was such a hit that it's going on the make again soon list! :-)
It was indeed yummy! We (and by we I mean you, Pam) used Swai.
ReplyDeleteYummy Yum Yum Pam !! This does look good.
ReplyDeleteMom, what is Swai ? Is it a white fish ? Will any white fish do ?
It is a white fish...very yummy. AK found it frozen one day at the store and we tried it and loved it. Any white fish will due though :-)
ReplyDeleteBon, the day I discovered the swai, I had asked the fish guy what I could substitute in a recipe that called for cod. He said it was similar.
ReplyDeleteNew word. New creature for me, so of course, I had to look it up (gotta love the Internet). I was fascinated. Sometimes called a shark but closer to a catfish, it is native to southeast Asia. Check it out here: http://en.wikipedia.org/wiki/Iridescent_shark
ReplyDeleteand here: http://news.consumerreports.org/money/2009/01/swai.html
I forgot to mention that this was delicious! Hoping it becomes a staple for us.
ReplyDelete