3 large potatoes, peeled and thinly sliced

4 large onions, thinly sliced

2 tablespoons unsalted butter plus extra for greasing

Salt and pepper to taste

½ teaspoon celery seed

6 cups low-fat milk

2 pounds cod or haddock fillers, cut into bite-sized pieces

¼ cup fresh chopped parsley

• Preheat the oven to 350 degrees. Grease a large casserole or baking dish with butter. Arrange half of the potatoes in the dish; then add half of the onions. Dot the onion layer with butter and season with salt, pepper, and celery seed.

• Arrange the fish on top of the onions in a single layer, and season with salt and pepper. Add the remaining potato, then onion. Dot the onion layer with butter and season with salt and pepper. Pour the milk over the fish and vegetable mixture.

• Bake, uncovered, for 1 hour, or until the fish flakes easily and the potatoes are tender. Garnish with the parsley, and serve.

Serves 8

To cut back on calories, substitute reduced-fat margarine for the unsalted butter.