Baked Haddock
- 1 lb Haddock fillets
- 2 -(up to)
- 3 tb Olive oil
- 1 md Onion chopped
- 1 md Green pepper chopped
- 3 tb Parsley chopped
- 1 cn (1-lb) tomatoes chopped;
- -reserve juice
- 2 ts Cornstarch
- 1/2 ts Salt
- 1/2 ts Basil
- 1 pn Black pepper
- Lemon juice to taste
From: Diana Hamilton
Date: 18 Nov 1994 08:35:43 -0500
Saute onions, peppers and parsley in oil until soft, ~5 min. Stir in
tomatoes, juice, salt and pepper, basil and cornstarch. Cook until the
mixture thickens. Pour half the sauce in a 9x9" baking dish. Place the
fillets on top in a single layer, sprinkle with lemon juice and top with
the rest of the sauce. Bake 375F ~10 mn until flaky. Serve over rice.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: 18 Nov 1994 08:35:43 -0500
Saute onions, peppers and parsley in oil until soft, ~5 min. Stir in
tomatoes, juice, salt and pepper, basil and cornstarch. Cook until the
mixture thickens. Pour half the sauce in a 9x9" baking dish. Place the
fillets on top in a single layer, sprinkle with lemon juice and top with
the rest of the sauce. Bake 375F ~10 mn until flaky. Serve over rice.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
