INGREDIENTS

INSTRUCTIONS

While going through my kosher chinese, french and italian cookbook looking
for egg roll wrappers, I also checked each ethnic category for something
different to do with fish and tried this one from the italian section of
the Kosher Cookbook Trilogy. My husband says its a keeper!
Smear light a baking dish with the butter and the onion slices you'll put
in, in one layer. Then you can pour in the wine (also you can take a little
sip yourself; it's good for the appetite). Put in the 4 pieces cod and with
a little olive oil you'll brush. Sprinkle on some Parmesan cheese and them
some bread crumbs. Now top it off with the chopped parsley and the whole
thing you'll bake uncovered in a 350° oven for about 20 minutes, or until
it flakes nice. Meanwhile, the flur, salt and milk you'll mix together and
heat and stir until it gets thick. When the fish is ready, pour liquid from
the baking dish into the flour-milk mixture and you'll cook until the whole
thing thickens a little. Pour it over the fish and serve. Serves 4 friends
if you also fill them up with a nice vegetable, and maybe a salad with one
of those cheese dressings.
*Qvelling: Mom's pride when she finds out her new daughter-in-law is going
to keep Kosher.
Posted to JEWISH-FOOD digest Volume 98 #009 by
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 6, 1998

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