COD AND VEGGIE BAKE
1 lb. cod (or other white fish) fillets
1 sm. onion, chopped
1 med. carrot
1 clove garlic, minced
2 tbsp. olive oil
1 c. frozen hash brown potatoes
1 c. broccoli florets (fresh or frozen)
1/2 c. dry white wine
1/2 c. stock
1 tbsp. horseradish
1 tsp. salt
2 sprigs fresh dill weed, chopped
1/2 tsp. ground white pepper

Cut fish fillets into 2" chunks. In oven proof skillet or au gratin dish, sauté onion, carrot and garlic in hot olive oil until vegetables are soft, about 5 minutes. Add frozen potatoes and broccoli and cook about 5 minutes. Stir in white wine, bouillon, half and half (if desired) and horseradish. Add fish and mix gently. Cover and bake in a preheated 450 degree oven for 15 to 20 minutes. Season with salt, pepper and dill weed.