| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | 4 | – 6 | ||
INGREDIENTS
| 2 | lb | Haddock; (or other fish) fillets |
| 1 | cn | (14 1/2 oz size) chopped tomatoes |
| 1 | ts | Oreganon |
| 1 | Dozen black olives; pitted and sliced | |
| 1 | tb | Capers |
| 2 | Cloves garlic; quartered | |
| Salt | ||
| 1 | tb | Vegetable; (extra virgin olive) oil |
INSTRUCTIONS
Preheat the oven (350 F / 180 C). Line a baking dish with a large sheet of greaseproof paper, making sure it's large enough to wrap up the fish. Place the fish in the dish, cover with the chopped tomatoes and sprinkle with the other ingredients (oreganon, olives, capers, garlic, salt and oil). Wrap up fish and seasoning in the paper and bake for 30 minutes approx. Serve hot with some boiled rice or potatoes. Posted to TNT Recipes Digest by Lucretia B <[email protected]> on Jan 31, 1998
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