| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Haddock fillets (up to) |
| 3 | tb | Olive oil |
| 1 | md | Onion chopped |
| 1 | md | Green pepper chopped |
| 3 | tb | Parsley chopped |
| 1 | cn | (1-lb) tomatoes chopped; reserve juice |
| 2 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | ts | Basil |
| 1 | pn | Black pepper |
| Lemon juice to taste |
INSTRUCTIONS
From: Diana Hamilton <hamilton@gl.umbc.edu> Date: 18 Nov 1994 08:35:43 -0500 Saute onions, peppers and parsley in oil until soft, ~5 min. Stir in tomatoes, juice, salt and pepper, basil and cornstarch. Cook until the mixture thickens. Pour half the sauce in a 9x9" baking dish. Place the fillets on top in a single layer, sprinkle with lemon juice and top with the rest of the sauce. Bake 375F ~10 mn until flaky. Serve over rice. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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