Baked Fish In Mushroom Sauce(Serves 4 To 5)

• 1 (15 oz.) can sliced potatoes, rinsed and drained
• 2 medium zucchini, shredded (2 1/2 to 3 c.)
• 2 medium carrots, peeled and shredded
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1/4 c. dry white wine
• 2 scallions, chopped
• 2 Tbsp. chopped parsley
• 1 to 1 1/2 lb. white fish fillets, such as sole, flounder, snapper or cod
• juice of 1 lemon
• 3 Tbsp. grated Parmesan cheese

1. Preheat oven to 425u0b0.
2. Arrange potatoes, zucchini and carrots evenly in bottom of a 12 x 8-inch rectangular baking dish. Combine undiluted soup, wine, scallions and parsley;
3. mix until blended.
4. Pour half of soup mixture over vegetables, spreading evenly with a rubber spatula.
5. Arrange fish in a single layer over all; sprinkle with lemon juice.
6. Pour remaining soup mixture over fish.
7. Sprinkle cheese on top.
8. Bake about 25 minutes, or until fish is just opaque throughout.
9. To serve, use a wide spatula to remove from fish.

potatoes, zucchini, carrots, condensed cream, white wine, scallions, parsley, white fish, lemon, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227163 (may not work)