Fish, Tomato, And Cabbage Casserole
submitted by: Paulette Kenyon

Simple and tasty!

• 1 lb. 1/2" thick or less fish fillets
• 2 medium red potatoes, chopped into 1/2" x 1/2" chunks
• 1 medium onion, halved and sliced
• 1/2 head cabbage, halved and sliced
• 1-14 oz can stewed tomatoes
• 2 Tbsp. olive oil and 1 Tbsp. butter
• 1 clove garlic, chopped or pressed
• 1/4 tsp. allspice
• salt and pepper
• parmesan cheese Place potatoes in microwave-safe container with a little water and cook on high in microwave for 4 minutes.

  Heat a skillet to medium and add 1 Tbsp. oil. Add onion, cover, and cook for a few minutes. Stir in garlic. Then, fold in cabbage. Drain water off potatoes and fold them in with the cabbage. Cover and cook for a few minutes. Stir in 1/8 tsp. allspice and salt and pepper to taste. Spoon into casserole.

  Wipe out skillet. Reheat to medium and add 1 Tbsp. olive oil and 1 Tbsp. butter. Salt and pepper the fish fillets and add to skillet to quickly brown each side. When almost done, remove fillets and lay evenly over the cabbage/potato mixture.

  Stir 1/8 tsp. allspice into tomatoes and pour over fish and vegetables. Sprinkle parmesan cheese lightly over the top.

  Cover and place into a 375 degree oven and cook for 20 minutes. Serves 4.

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