| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
|
1 |
servings |
INGREDIENTS
|
|
Any fish filet – sole or melrose perfered. |
| 2 |
|
Onions; up to 3 |
| 1/2 |
cn |
Mushrooms; (medium-size can) |
| 2 |
tb |
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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