Herb Potato-Fish Bake: Banister Nutrition

Herb Potato-Fish Bake
(slow cooker recipe)

10 3/4 oz. can reduced fat cream of celery soup
1/2 c. water
4 fresh or thawed frozen orange roughy fillets (1 1/2 lb)
2 c. cooked, diced red potatoes
1/4 c. grated fresh Parmesan cheese
1 TLB. chopped fresh parsley
1/2 tsp. dried basil
1/4 tsp.dried oregano
lemon wedges optional

Combine soup and water. Pour half in slow cooker. Arrange fillets on top. Place potatoes on fillets. Pour remaining soup mixture over top. Combine cheese and herbs. Sprinkle over ingredients in slow cooker. Cover and cook on high 1-2 hours, being careful not to over cook fish. Serve with lemon wedges if desired.

Makes 4 servings

Nutrition Information: 1 serving
300 calories	6 gm fat
18 gm carb

Herb Potato-Fish Bake (slow cooker recipe)

Herb Potato-Fish Bake
(slow cooker recipe)