| 1 lb. | Baking potatoes thinly sliced |
| 1 | Large onion, thinly sliced |
| 1 | Small red or green bell pepper, thinly sliced |
| | Salt and pepper to taste |
| 1/2 tsp. | Dried oregano leaves, divided |
| 1 lb. | Lean fish fillets, cut 1 inch thick |
| 1/4 cup | Butter or margerine |
| 1/4 cup | All purpose flour |
| 2 cups | Milk |
| 3/4 cup | Shredded cheddar cheese |
Preheat Oven 375 degrees.
Arrange half of potatoes in buttered 3 quart casserole dish. Top with half of onion and half of bell pepper. Season with salt and pepper. sprinkle with 1/4 tsp oregeno. arrange fish in one layer over vegetebles. Arrange remaining potatoes, onion and bell pepper over fish. Season with salt and pepper and add remaining 1/4 tsp. oregeno.
Melt butter in medium saucepan over medium heat. Stir in flour; cook until bubbly, stirring constantly. Gradually stir in milk. Cook until thickened, stirring constantly. Pour white sauce over casserole. Cover and bake at 375 for 40 minutes or until potatoes are tender. Sprinkle with cheese and bake uncovered for 5 minutes more until cheese is melted.