Herb Potato-Fish Bake

Barbara Sparks

Glen Burnie, MD

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 4-qt

10¾-oz. can cream of celery soup

½ cup water

1-lb. perch fillet, fresh, or thawed

2 cups cooked, diced potatoes, drained

¼ cup grated Parmesan cheese

1 Tbsp. chopped parsley

½ tsp. salt

½ tsp. dried basil

¼ tsp. dried oregano

1. Combine soup and water. Pour half in slow cooker. Spread fillet on top. Place potatoes on fillet. Pour remaining soup mix over top.
2. Combine cheese and herbs. Sprinkle over ingredients in slow cooker.
3. Cover. Cook on High 1-2 hours, being careful not to overcook fish.