Catch-of-the-Day Fish

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

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 package (5 ounces) cheesy scalloped potatoes with skins
  • 4 fresh or frozen fish fillets (about 1 pound), thawed
  • 16 lime wedges

[/ingredients-left]
[ingredients-right]

  • 2 lemon slices, halved
  • 4 ripe olive slices
  • 8 pimiento pieces

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

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