Baked fish with vegetables

Yield: 4 servings

Measure Ingredient
1 pounds Flounder fillets -- *see
\N \N 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
\N \N Ground
1 dash Hot pepper sauce
¼ cup Grated Parmesan cheese

* 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

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