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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 818
% Daily Value**
Total Fat 60g
Saturated Fat 36g
Unsaturated Fat 3g
Cholesterol 168mg
Sodium 1129mg
Total Carbohydrate 52g
Dietary Fiber 5g
Sugars 8g
Protein 21g
Vitamin A  189%Vitamin C  62%
Calcium  25%Iron  11%
Potassium  35%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Fish with Vegetable Casserole

Recipe Tags: Casserole Recipes

Date Added: June 12, 2009


1 1/2 Cups Onions chopped
1 Tablespoon Lemon Juice fresh
3 Tablespoons Parsley chopped
6 Slices Bacon fried -- crisp and cut
1 Cup Butter or margarine softenen
1 1/2 Cups Carrots sliced very thin
4 Slices White Fish halibut, cod, trout, etc
5 Potatoes halved
1 Cup Chicken Broth or bouillon cube
6 Slices Cheddar Cheese (optional)
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1. Preheat oven to 400 degrees.

2. Arrange in large baking pan, carrots, potatoes, onions, parsley, salt and pepper.

3. Place fish on vegetables; slightly season fish first.

4. In sauce pan, heat chicken broth, butter and lemon juice until butter melts, mix well.

5. Pour sauce over fish and vegetables. Arrange bacon slices over fish.

6. Bake one hour or until carrots are tender.

7. Optional: Slices of cheese can be spread over casserole before baking.

Comments on Baked Fish with Vegetable Casserole Recipe:

Glenn H. - November 23, 2011
Advice - use fresh good quality fish, i.e Cod,Whiting
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Dietary Notes:
This recipe is high in Vitamin A with 189% of your daily recommended intake per serving. This recipe is high in Vitamin C with 62% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Butter, MSG, Potato, Poultry, Cheese, Sulfites, Fructose Malabsorption, Iodine, Beef, Onion allergies.
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