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New England Fish Bake

 New England Fish Bake
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
3-4 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 4 medium potatoes, peeled
  • 1 teaspoon King Arthur Unbleached 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

Directions

  • 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

2 of 2

New England Fish Bake (continued)

Directions (continued)

  • easily with a fork. Sprinkle with parsley and paprika. Yield: 3-4
  • servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.