| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Flounder fillets; any firm-fleshed fish; such as cod or flounder; cut into serving-sized pieces |
| 1 | tb | Vegetable oil |
| 1 | c | Onions; sliced |
| 3 | c | Zucchini; sliced |
| 1 | c | Green peppers; sliced |
| 3/4 | c | Chopped tomatoes |
| 3 | tb | Dry sherry (optional) |
| 1 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground basil |
| 1/4 | ts | Black pepper; freshly ground |
| 1 | ds | Hot pepper sauce |
| 1/4 | c | Grated parmesan cheese |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor) Date: Mon, 13 Feb 1995 19:02:29 +0000 Recipe By Jo Anne Merrill Place fillets in a layer in greased 9-inch baking dish. Saute onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. 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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