| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Carrots; sliced very thin |
| 1 1/2 | c | Onions; chopped |
| 3 | tb | Parsley; chopped |
| 4 | sl | Fish; halibut, cod, trout, etc |
| 6 | sl | Bacon |
| 5 | Potatoes; halved | |
| 1 | c | Chicken broth or bouillon cube |
| 1 | tb | Lemon juice |
| 1 | c | Butter or margarine |
| Salt & pepper to taste (up to) | ||
| 6 | sl | Cheese (optional) |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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