Crunchy Fish & Potatoes

Crunchy Fish & Potatoes


Rachel ~ burns_toast

Ingredients
1 lb perch fillet, fresh (or frozen-thawed and drained) 
1/3 cup butter (or margarine) 
2 cups potatoes, sliced (sliced into 1/4in) 
3/4 cup buttery cracker, crushed 
1 teaspoon paprika 
1/2 teaspoon garlic powder 
1/4 teaspoon salt 
2 tablespoons fresh parsley, chopped

Directions

Heat oven to 350*F. In a 13x9 baking pan melt butter in oven. Add potatoes, stir to coat. Cover with aluminum foil, bake for 20 to 25 minutes or until potato slices are fork tender. Meanwhile in a 9" pie pan stir together remaining ingredients except perch fillets. Spoon potatoes to one side of baking pan. Dip each perch fillets into melted butter that potatoes were baked in, then coat with crumb mixture. Place fillets to one side, in same baking pan with potatoes. Sprinkle fish and potatoes with remaining crumb mixture. Bake 20 to 30 minutes or until fish is fork tender.

Rachel's Notes * I used Panko crumbs instead of crackers, and seasoned the potatoes while tossing the with the melted butter. I used 3 medium to small russets, and got maybe a tad less than called for.

From here.