New England Fish Bake Recipe
New England Fish Bake Recipe photo by Taste of Home

New England Fish Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:3-4 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 3-4 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 each) equals 286 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 415 mg sodium, 33 g carbohydrate, 2 g fiber, 31 g protein.

Directions

  1. 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.
  2. 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.
  3. 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

Nutritional Facts

1 serving (1 each) equals 286 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 415 mg sodium, 33 g carbohydrate, 2 g fiber, 31 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for New England Fish Bake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 5, 2009

I printed this one out some time back and finally tried it. My husband and I just loved it! I did end up adding a little more flour to thicken up the sauce because we like it thicker, but all in all a very good recipe we will use again!

MY REVIEW
Reviewed Mar. 27, 2009

This is delicious, but the potatoes were a bit soupy.

MY REVIEW
Reviewed Feb. 15, 2008

you can add diced or sliced parsnip and carrot to potatoes for color and sweetness very good ..also rutabaga slices are good in this ...about 4 large slices

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