Baked fish and vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Salad oil |
| 6 | slices | Carp, pike or whitefish |
| 3 | teaspoons | Salt |
| ¾ | teaspoon | Pepper |
| 2 | Tomatoes -- diced | |
| 1 | pack | Frozen mixed vegetables -- |
| Defrosted | ||
| 3 | Potatoes -- peeled and | |
| Sliced | ||
| 2 | Onions -- sliced | |
| ¼ | teaspoon | Garlic powder |
Directions
Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425 degree oven 10 minutes. Add the tomatoes, mixed vegetables,potatoes, onions, garlic powder and remaining salt and pepper. Cover. Reduce bake an additional 40 minutes, removing the cover for the last 15 minutes.
Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comi Recipe By : Jennie Grossinger - "The Art Of Jewish
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