Yield: 6 Servings
|6 slices||Halibut, thick slices|
|\N \N||(or other white fish), about 1 1/2|
|1 \N||Large Onion -- chopped|
|\N 1||Bay leaf|
|\N 5||tablespoons Olive oil Salt and pepper -- to taste|
3 large Garlic cloves -- minced 3 large Red peppers -- seeded and minced ½ large Lemon - juice only Heat olive oil in frying pan. Brown onion and garlic. Fry peppers until mixture reduces to a pulp. Sprinkle fish slices with salt, put in baking dish greased with olive oil. Pour lemon juice and a thin stream of olive oil over fish and bake in preheated 325 degree oven, basting occasionally.
When pepper-onion-garlic mixture has reduced to a pulp, add a little of the juice from the baking fish, season with salt and pepper, add bay leaf, and continue cooking the puree another 5 minutes. Pass it through a sieve, cover the fish with the puree, and continue baking until fish is done (a total of 20 to 30 minutes). Comments: You can increase the quantity of the puree by the addition of fish stock if you choose. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-22-1995 Recipe by: Barbara Norman - "The Spanish Cookbook" Sent to me by "Jack C.
Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997