| 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 |
cn |
Plum tomatoes (14 1/2-oz) |
|
|
; undrained and |
|
|
Coarsely chopped |
| 1 |
md |
Onion; sliced |
| 1 |
cl |
Garlic; minced |
| 2 |
tb |
Minced fresh parsley |
| 1 |
tb |
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
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