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Fillet Of Fish Provencale

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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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