Seafarer'S Dinner

1. 1

   Heat oven to 425u00b0.

2. 2

   In a 1 1/2-quart covered round casserole dish, layer potatoes, carrots, onion and perch.

3. 3

   Sprinkle with 1/4 teaspoon dill and salt and pepper.

4. 4

   Dot with 2 tablespoons margarine.

5. 5

   Repeat with remaining potatoes, carrots, onion, perch, dill weed, salt, pepper and margarine.

6. 6

   Cover.

7. 7

   Bake for 35 to 40 minutes.

8. 8

   Remove cover, sprinkle with cheese and paprika. Continue baking, uncovered, for 10 minutes, or until vegetables are fork-tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.