|Frozen perch fillets||24 Ounce (2 Packages Of 12 Ounce Each)|
|Onions||2 Medium, finely chopped|
|Green pepper||1 Small, finely chopped|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
Thaw perch fillets according to package skin and cut in 2-inch pieces.
Pare and th.
Crisp in cold water.
Heat oven to 375° F. (remaining ingredients.
Place alternate layers of tatoes and tomato mixture in 21/2-quart grease, and bake 40 minutes.
Remove cover and con 30 minutes or until potatoes are tender.