Fish and Vegetable Casserole

Fish and vegetables get top billing in this casserole, but cheesy red potatoes also play a memorable part. Bonus: Prep time is just 15 minutes.

Rated 1.7 from 3 votes

Prep Time

15M

Total Time

1H15M

Servings

6 servings

What You Need

1 large onion , cut lengthwise in half, then sliced crosswise, divided

1 large red pepper , cut into thin strips, divided

2 large tomato es, seeded, chopped and divided

1/4 cup chopped fresh cilantro , divided

6 cod fillet s (1-1/2 lb.)

1/4 tsp. paprika

1/4 cup KRAFT Zesty Italian Dressing

1 lb. red potatoes (about 3), peeled, thinly sliced

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Instructions

1. Place half <u>each</u> of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.

2. Top with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.

3. Bake 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.

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