Here’s a great recipe from our staff that utilizes your leftover fish filets.

2 cups water

4 oz. uncooked angel hair or other pasta

2 cups peas (frozen or canned)

1 pound of fish (cooked and flaked or cut into small pieces)

1 cup your favorite cheese (shredded)

Preheat oven to 350 degrees.

Cook pasta according to package instructions, preparing al dente. Drain pasta.

Cook or heat peas until hot.

Combine pasta, peas and fish in a casserole dish.

Add 2/3 cup of cheese to pasta and stir to melt the cheese. Sprinkle last 1/3 cup of cheese on top of casserole.

Bake for 15 minutes, until casserole is bubbling and cheese on top is melted and slightly browned.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.