"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Seafarer's Dinner Recipe

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This recipe for Seafarer's Dinner, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. 1/4 slices potatoes (2 medium)
1 cup 2 x 1/4-inch strips carrots (2med. )
1 med. onion, cut into 1/4 -inch strips
1 pkg. (16 oz.) frozen perch fillets, thawed and drained
1/2 tsp. salt
1/2 tsp. dill weed
1/4 c. butter
1/4 c. grated Parmesan cheese
1/4 tsp. paprika
Pepper to taste

Directions:
Directions:
In a 1 1/2 qt. covered casserole, layer 1/2 the potatoes, carrots, onion and perch. Sprinkle with 1/2 the seasonings and dot with 1/2 the butter. Repeat all layers and cover.

Bake for 35 - 40 minutes at 425 degrees. Remove cover an;d sprinkle with the cheese and paprika. Continue baking for 10 minutes or until the vegetables are fork-tender.

Number Of Servings:
Number Of Servings:
4 - 5 servings

 

 

 

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