Baked fish with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flounder fillets -- *see |
| Note | ||
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Onions -- sliced |
| 3 | cups | Zucchini -- sliced |
| 1 | cup | Green peppers -- sliced |
| ¾ | cup | Chopped tomatoes |
| 3 | tablespoons | Dry sherry -- optional |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground basil |
| ¼ | teaspoon | Black pepper -- freshly |
| Ground | ||
| 1 | dash | Hot pepper sauce |
| ¼ | cup | Grated Parmesan cheese |
Directions
* Use any firm-fleshed fish, such as cod or flounder, cut into serving-sized pieces.
Place fillets in a layer in greased 9-inch baking dish. Saute onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired.
Recipe By : Jo Anne Merrill