| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | St. Louis | Fish, Try it f.j. | 4 | Servings |
INGREDIENTS
| 1 | lb | Cod/ perch or turbot fillets |
| 1/2 | c | Olive oil, divided |
| 1 | Plum tomatoes, 14 1/2-oz | |
| undrained and | ||
| Coarsely chopped | ||
| 1 | Onion, sliced | |
| 1 | Garlic, minced | |
| 2 | T | Minced fresh parsley |
| 1 | T | Minced fresh tarragon |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 3/3/97 Preheat oven to 350 degrees. Rinse fish under cold water; pat dry on paper towels. Place fish in a 13-by-9-inch baking dish oiled with some of the olive oil. Put tomatoes, onion and garlic over fish. Sprinkle with parsley, tarragon, and salt and pepper to taste. Drizzle remaining oil over fillets. Bake, uncovered, until fish almost flakes easily, about 20 minutes. Yield: 4 servings. Here is an easy recipe using cod, adapted from the Chicago Tribune Cookbook. NOTE: Made this 4/18/97. I was out of canned tomatoes so I sliced 3 medium sized, very ripe fresh tomatoes. Also, I only had .89 lb. of cod. I had to bake this for about 40 minutes, the last 20 @ 400 degrees. I think it may have been because I had so much density on top of the fish, with the sliced tomatoes and not much fluid since they weren't canned. It is a very good recipe. f.j. Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
A Message from our Provider:
“God specializes in surprise endings”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 240
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 76.3mg
Potassium: 92.9mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 1.2g
Protein: <1g