| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chinese | 1 | Servings | |
INGREDIENTS
| A little butter | ||
| 1 | sm | Onion; sliced like paper |
| 3/4 | c | Dry white wine |
| 2 | lb | Cod filets; (4 pieces) – (I used whiting) |
| A little olive oil for brushing | ||
| Some Parmesan cheese for sprinkling | ||
| Some bread crumbs also for sprinkling | ||
| A little parsley; chopped | ||
| 2 | ts | Flour |
| A pinch salt | ||
| 1/2 | c | Milk; (we use 1%) |
INSTRUCTIONS
While going through my kosher chinese, french and italian cookbook looking for egg roll wrappers, I also checked each ethnic category for something different to do with fish and tried this one from the italian section of the Kosher Cookbook Trilogy. My husband says its a keeper! Smear light a baking dish with the butter and the onion slices you'll put in, in one layer. Then you can pour in the wine (also you can take a little sip yourself; it's good for the appetite). Put in the 4 pieces cod and with a little olive oil you'll brush. Sprinkle on some Parmesan cheese and them some bread crumbs. Now top it off with the chopped parsley and the whole thing you'll bake uncovered in a 350° oven for about 20 minutes, or until it flakes nice. Meanwhile, the flur, salt and milk you'll mix together and heat and stir until it gets thick. When the fish is ready, pour liquid from the baking dish into the flour-milk mixture and you'll cook until the whole thing thickens a little. Pour it over the fish and serve. Serves 4 friends if you also fill them up with a nice vegetable, and maybe a salad with one of those cheese dressings. *Qvelling: Mom's pride when she finds out her new daughter-in-law is going to keep Kosher. Posted to JEWISH-FOOD digest Volume 98 #009 by Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 6, 1998
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