| 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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