| 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 | T | Vegetable oil |
| 1 | c | Onions, sliced |
| 3 | c | Zucchini, sliced |
| 1 | c | Green peppers, sliced |
| 3/4 | c | Chopped tomatoes |
| 3 | T | Dry sherry, optional |
| 1 | T | Lemon juice |
| 1/2 | t | Salt |
| 1/2 | t | Ground basil |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 69mg
Sodium: 881.2mg
Potassium: 702.7mg
Carbohydrates: 11.7g
Fiber: 2.8g
Sugar: 6.1g
Protein: 22g