| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Any fish filet – sole or |
|
|
melrose perfered. |
| 2 |
|
Onions, up to 3 |
| 1/2 |
|
Mushrooms, medium-size can |
| 2 |
T |
Onion soup mix., up to 3 |
|
|
Water |
INSTRUCTIONS
Cut onions in half and then cut into slices. Sautee onions in a little
oil. When onions are yellowish-clear, add mushrooms (use of mushroom
depends on how much you like mushrooms). Keep on sautee until
mushrooms are brown. Add onion soup mix and water to make a thick
sauce. Move the mushrooms and onions to the side of pan, spread fish
onto pan, cover the fish with the sauce and vegetables. Cover pan with
lid and cook on low fire until fish is soft (10-15 minutes, check with
fork). Posted to JEWISH-FOOD digest by "Julie D. Welch"
<jwelch176@hotmail.com> on Jan 26, 1999, converted by MM_Buster v2.0l.
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