Fish and Sweet Potatoes
|Batter fried fish fillets||15 Ounce (1 package)|
|Canned sweet potatoes||18 Ounce (vacuum packed, 1 can)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Green onions with tops||2 , sliced|
Place fish in ungreased 13 x 9 x 2-inch baking dish.
Cook uncovered in 425° oven 20 minutes.
Arrange sweet potatoes around fish.
Mix preserves, catsup and lemon juice; brush on fish and potatoes.
Cook uncovered until potatoes are hot, about 10 minutes.
Sprinkle with green onions.