Ingredients:

2 pounds fillets of scrod or cod, cut into 4 pieces
salt
freshly ground pepper
2 tablespoons lemon juice
3 tablespoons butter
1 teaspoon sweet paprika
1 large onion,finely chopped
4 medium tomatoes,peeled and chopped
4 slices firm white bread,fried in butter,or 1 pound potatoes,boiled and sliced
2 hardboiled eggs,sliced
1 sweet red pepper,seeded and cut into strips
1/2 cup milk (optional)
1 tablespoon chopped parsley

Methods:

Season the fish with salt, pepper, and lemon juice, and set aside. Heat the butter in a skillet, stir in the paprika, add the onion, and saute over moderate heat until it is soft. Add the tomatoes and saute for a few minutes longer. Butter an earthenware casserole and put a layer of the tomato mixture, then the fish, more tomato, the fried bread or potatoes, and more tomato. Repeat until all these ingredients are used up. Or you may have a casserole large enough to hold the fish in a single layer. Top with the sliced hardboiled eggs and pepper stips. Cover and bake in a preheated moderate (350 F.) oven for 30 minutes.If the dish seems to be drying out during cooking, add up to 1/2 cup milk. This should not be necessary if the tomatoes are fully ripe and juicy. Sprinkle with parsley and serve.