INGREDIENTS:

• 1 lb. panfish fillets, cut into large bite-size pieces
• 9-inch pie crust shell
• 1/4 cup black olives, sliced
• 1/2 sweet bell pepper, chopped
• 1/2 cup mushrooms, chopped (or 1 small can stems and pieces)
• 1 small onion, chopped
• 4 eggs
• 1/4 cup half and half cream
• 1 cup ricotta cheese
• Salt Pepper

Directions:

Place vegetables in bottom of pie shell. Layer fish evenly over vegetable mixture. Combine remaining ingredients and pour over fish. Bake at 350 degrees for about 35 minutes. Crust should be golden brown color. Let cool slightly before serving.

VARIATIONS:

Try varying the vegetables. Replace the black olives, mushrooms, or bell pepper with green olives, zucchini, or celery.

Serving Suggestions:

Compliment this panfish pie dinner with a tossed green salad, breadsticks, and fresh or canned fruit.