Fish & Potato Herb Bake
Makes 4 servings

Prep Time: 15 min.
Cooking Time: HIGH 1 to 2 hrs.

Ingredients:

• 1 - can (10-3/4-ounces) cream of celery soup
• 1/2 - cup water
• 1 - pound perch fillet (fresh or thawed)
• 2 - cups potatoes (cooked & diced)
• 1/4 - cup grated Parmesan cheese
• 1 - Tablespoon parsley, chopped
• 1/2 - teaspoon salt
• 1/2 - teaspoon dried basil
• 1/4 - teaspoon dried oregano

Directions:

1. In a bowl, you want to combine the soup and water.
2. Pour only half in slow cooker and spread fillet over soup.
3. Place potatoes on fillets.
4. Pour remaining soup over top.
5. In a small bowl, mix cheese, parsley, salt, basil and oregano. Sprinkle over slow cooker mixture.
6. Cover and cook on HIGH for 1 to 2 hours. (You don’t want to overcook fish.)

Member: America's Home Cooking Network