Oven-Baked Fish Chowder

Preheat oven to 375 degrees F. Rub your fingertips along the fish to feel for bones, and remove any with tweezers.

Place the fish fillets, whole, in a 4 quart (3.78 L) Dutch oven or other oven-proof casserole that can be transferred later to the top of the stove. Do not cut up the fish; it will flake into bite-size pieces as it cooks.

Add all the remaining ingredients except the milk and parsley. Cover the pot and bake for 1 hour.

Transfer the Dutch oven to the top of the stove, over low heat. Slowly stir in the milk. Let is sit over low heat for 5-10 minutes. Add the fresh parsley and serve immediately. 207 calories per serving; GL=1, Glycals=2