| 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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