| 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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