Fish and Vegetable Casserole

• 1 large onion, cut lengthwise in half, then sliced crosswise, divided
• 1 large red pepper, cut into thin strips, divided
• 2 large tomatoes, seeded, chopped and divided
• 1/4 cup chopped fresh cilantro, divided
• 6 cod fillets (1-1/2 lb.)
• 1/4 tsp. paprika
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 lb. red potatoes (about 3), peeled, thinly sliced
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Heat oven to 350 degrees F.
2. Place half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp.
3. cilantro.
4. Top with fish; sprinkle with paprika.
5. Cover with remaining onions, peppers and tomatoes.
6. Drizzle with dressing; top with 1 Tbsp.
7. of the remaining cilantro and potatoes.
8. Top with cheese; cover.
9. Bake 1 hour or until potatoes are tender, uncovering for the last 10 min.
10. Sprinkle with remaining cilantro.

onion, red pepper, tomatoes, fresh cilantro, cod fillets, paprika, italian dressing, red potatoes, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/fish-vegetable-casserole-116093.aspx (may not work)