CREOLE FISH AND POTATOES 
1 pkg. frozen perch or cod
3 tbsp. oil
1/2 c. sliced onions
1 tbsp. flour
3 c. sliced raw potatoes
1 tsp. salt
Pepper to taste
2 1/2 c. canned crushed tomatoes

Thaw the fish. Heat oil in a heavy skillet. Add potatoes and cook over low heat for 10 minutes, turn occasionally. Add the onions and sprinkle with the flour, salt and pepper. Add the tomatoes; cover tightly and cook over low heat for 20 minutes or until potatoes are almost tender.

Lay fish filets on top of potatoes. Cover and cook for 15 minutes more or until the fish flakes when tested with a fork.

I've used this recipe for the last 40 years. Started when I was a bride - knew it wouldn't fail!

recipe reviews
Creole Fish and Potatoes
 #28996
 Mary Clough (Illinois) says:
It was amazing/absolutely delicious... thank you I did alter it (as I generally do). My husband said that he would not know how it was suppose to taste IF a recipe was ever followed - we only had 1 serving left (guess it was pretty bad). I used about 6 tbsp. of olive oil (did not measure) about 3 cups of potatoes, 1 cup of onion (love onion), 1 garlic clove, 1 can (16 oz.) of Italian style diced tomatoes and about 3/4 of a can (16 oz.) of Garlic & Onion diced tomatoes. Also I seasoned the fish w/lemon pepper. Will try again-perhaps w/zucchini, mushrooms with a little celery. I enjoy trying new recipes but I have a hard time REALLY following them.

 

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