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Martyn Lloyd-Jones

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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