Seafarer'S Dinner

• 2 c. sliced 1/4-inch potatoes
• 1 medium onion, chopped
• salt and pepper to taste
• 16 oz. pkg. frozen perch fillets, thawed and drained *
• 1/4 c. grated Parmesan cheese
• 1/4 tsp. paprika
• 1 c. carrots in 1/4-inch strips
• 1/2 tsp. dill weed
• 1/4 c. margarine

1. Heat oven to 425u0b0.
2. In a 1 1/2-quart covered round casserole dish, layer potatoes, carrots, onion and perch.
3. Sprinkle with 1/4 teaspoon dill and salt and pepper.
4. Dot with 2 tablespoons margarine.
5. Repeat with remaining potatoes, carrots, onion, perch, dill weed, salt, pepper and margarine.
6. Cover.
7. Bake for 35 to 40 minutes.
8. Remove cover, sprinkle with cheese and paprika. Continue baking, uncovered, for 10 minutes, or until vegetables are fork-tender.
9. Makes 4 servings.

potatoes, onion, salt, perch, parmesan cheese, paprika, carrots, dill weed, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822069 (may not work)