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Fish and Vegetable Casserole

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Fish and Vegetable Casserole recipe
photo by:
kraft
time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
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What You Need

1
large onion, cut lengthwise in half, then sliced crosswise
1
large red pepper, cut into thin strips
2
large tomatoes, seeded, chopped
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 4), peeled, thinly sliced
1
cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

HEAT oven to 350ºF.

PLACE half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.

TOP with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.

BAKE 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.

Kraft Kitchens Tips

Special Extra
Garnish with sliced black olives and hard-cooked eggs just before serving.
Substitute
Prepare using tilapia or another firm-textured lean white fish.
K:57670v0:116093
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