1/2 c. butter
2 c. (2 med.) peeled, sliced 1/4 inch potatoes
3/4 c. crushed oblong crackers
2 tbsp. dried parsley flakes
1 tsp. paprika
3/4 tsp. salt
1/2 tsp. garlic powder
1 lb. pkg. frozen perch fillets, thawed, drained

Preheat oven 350 degrees. In ungreased 3 quart baking dish (13x9) melt butter (5-7 minutes) in oven. Add potato slices, stir to blend. Cover with foil. Bake 20-25 minutes.

Meanwhile in 9 inch pie pan, combine remaining ingredients (except fish). Stir to blend.

Spoon tender potatoes to one side. Dip fish into melted butter then roll into seasoned crumbs to coat both sides. Place fish in same dish with potatoes. Sprinkle with remaining crumb mix. Return to oven. Continue baking, uncovered for 20-30 minutes or until fish flakes with fork. 4 servings.