| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Sole or Melrose filet |
|
|
Onion |
|
|
Tomato |
| 2 |
|
Potato, up to 3 |
|
|
Salt |
|
|
Pepper |
|
|
Curry |
|
|
Garlic powder |
|
|
Dill weed |
|
|
Dry parsley |
|
|
Oregeno or basil |
|
|
Ginger |
|
|
Lemon juice |
INSTRUCTIONS
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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