Lake trout and potato casserole

Yield: 4 servings

Measure Ingredient
4 Lake trout fillet portions
Salt and pepper
¼ cup Vegetable oil or
¼ cup Butter; melted
4 mediums Potatoes; thinly sliced
1 large Onion; thinly sliced
1 bunch Spinach; chopped, optional
1 clove Garlic; minced
4 Sprigs parsley, finely chopped or
½ teaspoon Dried tarragon
1 Fresh hot chili, stemmed, seeded and finely chopped

Sprinkle the fish with salt and pepper on both sides. Brush a baking dish with some of the oil or butter and cover the bottom with half of the potato and onion slices. Add the optional layer of spinach. Add the fish. Sprinkle them with more oil, the garlic, parsley/ tarragon and the chopped chili. Cover with the remaining potato and onion slices and pour on the rest of the oil. Bake in a preheated 350 F oven for 1 hour, or until the potatoes are soft.

Jim Weller

Submitted By JIM WELLER On 12-25-95

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