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Potato Fish Fillet Bake

8 oz. can tomato sauce
1 lb whitefish or perch fillets, fresh or frozen thawed
1lb can small white potatoes, drained
3 tbsp grated parmesan cheese
1 tbsp chopped parsley
1/2 tsp salt
1/2 tsp basil
1/4 tsp oregano


Pour half of the tomato sauce in pot. Layer fish fillers lengthwise in center of pot. Place half of potatoes at each end of fillets. Pour remaining tomato sauce over fillets and potatoes.

In small bowl, combine cheese, parsley, salt, basil, and oregano. Sprinkle over fish and potatoes.
Cover pot and place on base. Bake at Setting #5 for 1 hour. Keep warm for serving at Setting 3@. Makes 4 servings

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