| 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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