INGREDIENTS

INSTRUCTIONS

large Garlic cloves -- minced 3 large Red peppers -- seeded and  minced
1/2    large Lemon - juice only 1    Bay leaf 5    tablespoons  Olive
oil Salt and pepper -- to taste  Heat olive oil in frying pan. Brown
onion and garlic. Fry peppers  until mixture reduces to a pulp.
Sprinkle fish slices with salt, put  in baking dish greased with olive
oil. Pour lemon juice and a thin  stream of olive oil over fish and
bake in preheated 325 degree oven,  basting occasionally. When
pepper-onion-garlic mixture has reduced to  a pulp, add a little of the
juice from the baking fish, season with  salt and pepper, add bay leaf,
and continue cooking the puree another  5 minutes. Pass it through a
sieve, cover the fish with the puree,  and continue baking until fish
is done (a total of 20 to 30 minutes).  Comments: You can increase the
quantity of the puree by the addition  of fish stock if you choose.
Recipe Source: THE SPANISH COOKBOOK by  Barbara Norman Published by
Bantam Books, Inc. (c) 1969 Recipe  formatted for MasterCook II by Joe
Comiskey JPMD44A on 01-22-1995  Recipe by: Barbara Norman  - "The
Spanish Cookbook" Sent to me by  "Jack C. Elvis"
<jackelvis@moonlink.net> so I could check them out  for formatting
errors, originally posted to Prodigy.  By CWBJ78A    NANCY BERRY      
Time:    12:35 PM on Apr 23, 1997

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