Creamy Parmesan Fish with Barley Pilaf

January.24.2009

1 Tbsp. olive oil
1 small onion, diced (1/4C.)
1 stalk celery, diced (1/2C.)
2C. cooked barley
2-3 carrots, shredded (1.5C.)
1/4C. chopped walnuts
1/2 tsp. salt & pepper
4 slices crisp-cooked bacon, chopped up or crumbled
4 frozen (unbreaded) fish portions (4oz. each)
3/4C. creamy parmesan dressing

1. heat oil in skillet

2. add onion & celery, cook until fragrant and soft, but not brown

3. remove from heat

4. stir in barley , carrots, walnuts, s&p, & bacon

5. place about 1C. barley mixture per person in the pan, top each pile with a fish portion and top that with about 3Tbsp. of dressing.

6. Cook at 400 for 35 mins.

OR

7. Freeze wrapped tightly in foil up to 2 months. Cook (from frozen) at 400 for 45-50mins., until fish flakes easily with a fork.

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