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. —Norma DesRoches, Warwick, Rhode Island
- 4 medium potatoes, peeled
- 1 teaspoon 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
- 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.
- 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.
- 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.
Originally published as New England Fish Bake in Country August/September 1996, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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