A simple fish, potato and cheese casserole is easy to cook and delicious. Any mild flavored fish like bass or crappie works well but you need filets You don’t want bones in it!

I filet some of the bass I catch – I know some diehard catch and release fanatics will not like my catch and cook attitude, but keeping some fish to cook will not hurt the population. Especially if, like me, you keep spotted bass from lakes where they are not native and damage the largemouth population! I keep spots 14 inches long and less. In Georgia there is no size limit on spots anywhere except Lake Lanier because they are not good for lakes. A six inch spot tastes good!

First I gather everything I need – a bag of bass filets, potatoes, grated cheese, onions salt, pepper and parsley flakes. I spray a baking dish with no stick spray like Pam to make cleanup easier.

Layer the fish and sliced potatoes and sliced onions, starting with a layer of potatoes, then onions, then fish. Sprinkle a little salt and pepper on each layer as you build it. Repeat until all the fish are used.

Then sprinkle grated cheese on top. I use a variety of cheeses, usually whatever I have in the refrigerator. Fairly mild cheese is best.

Top with a little flaked parsley. This does not add much flavor but makes it look prettier, so it can be left out. Cover with foil and put in a oven preheated to 350 degrees.

Bake at 350 until the cheese melts and the potatoes are soft. Test with a fork to make sure the potatoes are soft and done. I usually take the foil off for a few minutes after the potatoes are done to brown the cheese a little. If you put the oven on broil to brown the cheese, watch it very carefully. It takes just a few seconds for cheese to go from browned to burned.

Serve with a salad and enjoy.