CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
2 |
T |
Olive oil |
1 |
|
Onion, peeled and sliced |
2 |
t |
Minced garlic |
2 |
|
Red bell peppers |
3 |
|
Ripe tomatoes, diced |
|
|
Salt and pepper to taste |
1/2 |
t |
Thyme |
2 |
lb |
Fish fillets |
|
|
Court bouillon |
INSTRUCTIONS
HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium
heat. Add the onion, garlic and red peppers and saute, stirring
constantly, for 7 minutes, or until the vegetables are soft. Add the
tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5
minutes. Place the fish fillets in a baking dish, and cover with the
vegetable mixture. Add enough simmering court bouillon to cover the
fillets, cover with a sheet of buttered wax paper, buttered side down,
and bake for 7 minutes. Pour the juices into a saucepan, and reduce by
half. Serve the fish and vegetables with the sauce on the side. Serves
6. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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