From Paulette Vickery's Recipe Collection

FISH AND SPUD BAKE: (Herb Stuffing Mix)

fish, main dish, vegetables

1 lb freshor frozen fish fillets
1 each head broccoli, steamed
3 each potatoes, peeled, quartered
1 each egg, beaten
1/2 cup sour cream
1 single milk
1/4 cup milk
3/4 cup herb stuffing mix, crushed
2 tablespoon butter, melted

Thaw fish if frozen, and set aside. In medium sauce pan steam broccoli until just tender, and drain. In saucepan, cook potatoes, 20 minutes or just till tender, and drain. In medium mixing bowl, mash hot cooked potatoes. Blend in beaten egg and sour cream. If necessary, add enough milk to make potatoes fluffy, yet stiff enough to hold there shape. Season with salt and pepper if desired. Stir in broccoli. Turn into 10-6 inch baking dish. Dip fish fillets in 1/4 cup milk, then in crushed herb stuffing mix. Place atop potato mixture. Drizzle with melted butter. Bake uncovered, at 350 degrees, 30-40 minutes, or till fish flakes easily with a fork. Serve with lemon slices if desired.

Yield: 5 servings




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