1 (1 lb.) can sliced potatoes (well drained)
1 (1 lb.) can whole green beans (well drained)
1 lb. frozen fish filets (thawed)
1/4 tsp. salt
1 (10 1/2 oz.) can cream of mushroom soup
1 1/2 c. shredded Cheddar cheese
2 tbsp. snipped parsley
2 tsp. grated lemon rind
Tomato slices

Arrange potatoes in bottom of 1 1/2 quart buttered shallow baking dish, layer beans over top. Drain fish on paper towels. Place fish over beans and sprinkle with salt. In a mixing bowl, combine soup, cheese, parsley, and lemon rind. Pour mixture over fish. Bake in oven at 350 degrees for 30 minutes. Top with sliced tomatoes, and return to oven and bake for another 10 minutes. Allow to stand for 10 minutes before serving.