Baked fish with vegetable casserole

Yield: 4 Servings

Measure Ingredient
1½ cup Carrots; sliced very thin
1½ cup Onions; chopped
3 tablespoons Parsley; chopped
4 slices Fish; halibut, cod, trout, etc
6 slices Bacon
5 \N Potatoes; halved
1 cup Chicken broth or bouillon cube
1 tablespoon Lemon juice
1 cup Butter or margarine
\N \N Salt & pepper to taste (up to)
6 slices Cheese (optional)

Preheat oven to 400 degrees. Arrange in large baking pan, carrots, potatoes, onions, parsley, salt and pepper. Place fish on vegetables; slightly season fish first.

In sauce pan, heat chicken broth, butter and lemon juice until butter melts, mix well. Pour sauce over fish and vegetables. Arrange bacon slices over fish.

Bake one hour or until carrots are tender.

Optional: Slices of cheese can be spread over casserole before baking.

Serves 4 to 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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