Potato Fish BakeMay 10, 2009 | Email This Post Print This Post Post a Comment
1 (10 3/4 ounce) can cream of celery soup
1/2 cup water
1 pound perch fillet, fresh or thawed
2 cups cooked, diced potatoes, drained
1/4 cup grated Parmesan cheese
1 Tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. dried basil
1/4 dried oregano
Combine soup and water. Pour half in slow cooker. Spread fillet on top. Place potatoes on fillet. Pour remaining soup mix over top.
Combine cheese and herbs. Sprinkle over ingredients in slow cooker.
Cover and cook on HIGH 1-2 hours, being careful not to overcook fish.
Makes 4 servings.