2 c. (2 med.) sliced 1/4-inch potatoes
1 c. (2 med.) carrots, cut into 2 x 1/4-inch strips
1 med. onion, cut into 1/4-inch strips
1 (16 oz.) pkg. frozen perch fillets, thawed, drained
1/2 tsp. each dill weed and salt
1/8 tsp. pepper
1/4 c. Land-O-Lakes butter
1/4 c. grated Parmesan cheese
1/4 tsp. paprika

Heat oven to 425 degrees. In 1 1/2-quart (1.5L) covered round casserole, layer potatoes, carrots, onion, and perch. Sprinkle with 1/4 teaspoon salt and 1/16 tsp. pepper. Dot with 2 tablespoons butter.

Repeat with remaining vegetables, perch, dill weed, salt, pepper, and butter. Cover; bake for 35-40 minutes. Remove cover; sprinkle with cheese and paprika.

Continue baking 10 minutes more or until vegetables are fork tender. Yield: 4 servings.