Simply dress up fillets with cheesy “scales” (scalloped potatoes from a package). Lemon slices and lime wedges do double duty, adding fun finishing touches and refreshing flavor when squeezed over the fish.– Taste of Home Test Kitchen
- 1 package (5 ounces) cheesy scalloped potatoes with skins
- 4 fresh or frozen fish fillets (about 1 pound), thawed
- 16 lime wedges
- 2 lemon slices, halved
- 4 ripe olive slices
- 8 pimiento pieces
How to make it
Prepare scalloped potatoes, following the package directions for stovetop method. Place fish in an ungreased 13-in. x 9-in. x 2-in. baking dish. Using tongs, arrange potatoes on fish to look like scales.
Cover and bake at 450° for 8-10 minutes or until the fish flakes easily with a fork. Carefully transfer to serving plates. Garnish with lime for tails and fins, lemon for heads, olives for eyes, and pimientos for eyes and mouth. Yield: 4 servings.
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