- 1 (5.5 ounce) package cheesy scalloped potatoes with skins
- 1 pound fresh or frozen fish fillets, thawed
- 16 lime wedges
- 2 slices lemon, halved
- 4 Ripe olive slices
- 8 pimentos, chopped
- Prepare scalloped potatoes, following the package directions for stovetop method. Place fish in an ungreased 13-in. x 9-in.x 2-in. baking dish. Using tongs, arrange potatoes on fish to look like scales (see photo). Cover and bake at 450 degrees F for 8-10 minutes or until the fish flakes easily with a fork. Carefully transfer to serving plates. Garnish with lime for tails and fins, lemon for heads, olives for eyes, and pimiento for eyes and mouth.