Baked fish with vegetables #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flounder fillets; any firm-fleshed fish; such as cod or flounder; cut into serving-sized pieces |
| 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
From: japlady@... (Rebecca Radnor) Date: Mon, 13 Feb 1995 19:02:29 +0000 Recipe By Jo Anne Merrill 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.
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