INGREDIENTS
2 lbs. russet potatoes, peeled and cut in 1/4-inch slices
1/2 tsp. garlic powder
Salt and pepper to taste
2 lbs. skinless cod fillets, cut into large pieces
1 stick butter, melted
1 large onion, thinly sliced
1 (16 oz.) bag mixed frozen vegetables, thawed and drained
1 (15 oz.) can stewed tomatoes
1/4 cup parsley, chopped
1 can Pillsbury Grands biscuit dough
DIRECTIONS
Spread potatoes in the bottom of a large, buttered casserole, overlapping slightly if necessary.
Sprinkle with garlic powder, plus a little salt and pepper.
Dip each fish piece in melted butter and place evenly on potatoes.
Spread onions over fish, spread mixed vegetables over onions; pour stewed tomatoes with juice, over all.
Sprinkle with parsley and bake, covered, at 375-degrees for 25 minutes.
Top evenly with biscuits.
Bake uncovered for 15 minutes or until biscuits are golden.
Serves 6.
