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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I've lived in Rhode Island for 36 years and love the fresh seafood dishes served here. This is a favorite of mine. My mother-in-law gave me the recipe. Ingredients:
4 medium potatoes, peeled |
1 teaspoon king arthur unbleached all-purpose flour |
1 small onion, sliced into rings |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup milk, divided |
1-1/2 pounds cod fillets or freshwater fish (trout, catfish or pike) |
3 tablespoons grated parmesan cheese, optional |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
1/4 teaspoon paprika |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; cool slightly.
2. Slice 1/8 in. 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.
3. Cover and bake at 375° for 20-30 minutes or until fish flakes easily with a fork. Sprinkle with parsley and paprika. Yield: 3-4 servings.
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