MICROWAVE FISH CASSEROLE 
Baked in a stoneware microwave dish, such as a Pampered Chef Deep Baker, the natural flavors of the fish and vegetables will emerge and delight the palate. Very little spice, salt, or other condiments, are necessary. The heat from within the casserole dish brings out the flavor of each of the ingredients without being drowned by packet flavoring or sauces.
Ingredients
Fish (cod loins, orange roughy)
: 3 or 4 pieces
Potatoes,cut into slices
: 3
Mushrooms, sliced
: 6
Carrots cut in slices
: 2 or 3
Asparagus
: 8 pieces
Olive oil for drizzling over the ingredients
Rosemary, Thyme or Spice of your choice
Salt and pepper
: To taste
Method
- Oil the stoneware with regular cooking oil (not cooking spray). There should be a fine film of the oil all the way around; not a layer on the base.
- Place the fish evenly around the base of the dish.
- Place the cut vegetables in any order, between, on and around the fish. Keep the potatoes from touching the sides of the container. (See the pictures below for an example of how to layer the food)
- Drizzle some olive oil over the whole, prepared dish.
- Use salt and pepper for taste.
- Add rosemary and thyme for extra flavor (if desired)
- Put the lid on the container.
- Place in the microwave for 30 minutes.
- After 30 minutes, check to see if the ingredients need another 10 minutes, either for softness, or brownness. In general, a fish dish will be ready in 30 minutes and no more time will be necessary.