| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion, peeled and sliced |
| 2 |
ts |
Minced garlic |
| 2 |
|
Red bell peppers |
| 3 |
|
Ripe tomatoes, diced |
|
|
Salt and pepper to taste |
| 1/2 |
ts |
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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