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CATEGORY CUISINE TAG YIELD
Jewish 1 Servings

INGREDIENTS

Sole or Melrose filet
Onion
Tomato
2 Potato, up to 3
Salt
Pepper
Curry
Garlic powder
Dill weed
Dry parsley
Oregeno or basil
Ginger
Lemon juice

INSTRUCTIONS

On a large plate or oval corelle tray, put 2-3 filets. Add slices of
onion on top. Arrange slices of tomatoes on top. Cut potatoes into
half, put upside-down around the fish. Sprinkle spices to taste. Add
lemon juice. Cover with plastic wrap. Cook for 7 minutes on high.  Flip
potatoes to other side and cook for another 3 minutes. ****This  recipe
can also be done in the broiler with just the spices*****  NOTE: I
always use fish when it is still frozen to shorten the  preparation
time.  Posted to JEWISH-FOOD digest by "Julie D. Welch"
<jwelch176@hotmail.com> on Jan 26, 1999, converted by MM_Buster v2.0l.

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