Fish and Vegetable Casserole

Ingredients

• 1.5 lb filets 
• 0.3 cup cilantro leaves fresh divided chopped
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 cup low-moisture part-skim mozzarella cheese shredded kraft
• 1 large onion divided sliced
• 0.3 tsp paprika 
• 1 large bell pepper red divided cut into thin strips,
• 1 lb potatoes red peeled thinly sliced ( 3)
• 2 large tomatoes divided seeded chopped

Equipment

• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Place half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.
3. Top with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes.
4. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.
5. Bake 1 hour or until potatoes are tender, uncovering for the last 10 min.
6. Sprinkle with remaining cilantro.