INGREDIENTS

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

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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