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