|Vegetable oil spray||1|
|Sliced carrots||1 Cup (16 tbs)|
|Cubed potatoes||2 Cup (32 tbs)|
|Acceptable margarine||2 Tablespoon, melted|
|Fresh lemon juice||2 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
|Cod||1 1⁄2 Pound, cut into 2 inch pieces|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||2 Tablespoon|
|Finely chopped fresh dill||1 Tablespoon|
|Shredded part skim mozzarella cheese||2 Ounce|
|Grated parmesan cheese||2 Tablespoon|
Preheat oven to 400° F.
Lightly spray a baking dish with vegetable oil.
Place carrots and potatoes in dish.
In a small bowl, combine margarine, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon white pepper.
Pour this mixture over vegetables.
Cover dish and bake 25 minutes.
Rinse cod under cool water and dry thoroughly with paper towels.
Season cod with 1/4 teaspoon salt and 1/4 teaspoon white pepper.
Mix fish, green onion, parsley and dill with cooked vegetables.
Cover and return to oven for 15 minutes.
In a small bowl, combine cheeses and sprinkle on top of fish and vegetables.
Bake uncovered 2 minutes more.
MICROWAVE METHOD Prepare vegetables in casserole as directed.
Cover with plastic wrap, vented, and microwave 8 to 10 minutes on high.
Add fish and cook, covered and vented, 5 to 6 minutes on high.
Add cheeses and cook uncovered 2 minutes more.