| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| Sole or Melrose filet | ||
| Onion | ||
| Tomato | ||
| 2 | sm | Potato; up to 3 |
| Salt | ||
| Pepper | ||
| Curry | ||
| Garlic powder | ||
| Dill weed | ||
| Dry parsley | ||
| Oregeno or basil | ||
| Ginger | ||
| Lemon juice |
INSTRUCTIONS
SPICES On a large plate or oval corelle tray, put 2-3 filets. Add slices of onion on top. Arrange slices of tomatoes on top. Cut potatoes into half, put upside-down around the fish. Sprinkle spices to taste. Add lemon juice. Cover with plastic wrap. Cook for 7 minutes on high. Flip potatoes to other side and cook for another 3 minutes. ****This recipe can also be done in the broiler with just the spices***** NOTE: I always use fish when it is still frozen to shorten the preparation time. 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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