CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
|
6 |
Servings |
INGREDIENTS
1 1/4 |
kg |
Haddock fillets, 2 1/2lb |
1 |
|
Lime or lemon, halved |
1/2 |
t |
Salt |
1/4 |
t |
Ground black pepper |
900 |
|
Salsa de Jitomate, fresh |
|
|
tomato sauce |
|
|
1 1/2 pints |
1 |
|
Orange, juice of |
2 |
|
Red peppers, sliced finely |
|
|
with |
|
|
the seeds removed |
1 |
|
Onion, sliced finely |
18 |
|
Stuffed olives |
2 |
|
Bay leaves |
1 |
T |
Capers, drained |
4 |
|
Sprigs fresh parsley |
2 |
|
Green chillies, whole or |
|
|
sliced |
|
|
finely optional |
1 |
|
Orange |
1 |
|
Sprig parsley |
INSTRUCTIONS
Heat the oven to 180 C, 350 F or Gas Mark 4. Wipe the fish and rub it
all over with the lime or lemon. Season it with the salt and pepper.
Spoon half of the Salsa into an ovenproof dish and place the fish on
top. Add the orange juice, red pepper, onion, olives, bay leaves,
capers, sprigs of parsley and chillies and pour the remaining sauce
over it. Cover with foil and bake for 1 hour. To serve, rearrange the
pepper slices and the olives so that they show and garnish with the
orange slices and sprigs of parsley. Serve with warm, crusty bread or
rice and a green vegetable. The recipe Salsa de Jitomate (fresh tomato
sauce) is also on the recipe site. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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