Yield: 1 servings
|\N \N||Sole or Melrose filet|
|2 smalls||Potato; up to 3|
|\N \N||Garlic powder|
|\N \N||Dill weed|
|\N \N||Dry parsley|
|\N \N||Oregeno or basil|
|\N \N||Lemon juice|
On a large plate or oval corelle tray, put 2-3 filets. Add slices of onion on top. Arrange slices of tomatoes on top. Cut potatoes into half, put upside-down around the fish. Sprinkle spices to taste. Add lemon juice.
Cover with plastic wrap. Cook for 7 minutes on high. Flip potatoes to other side and cook for another 3 minutes.
****This recipe can also be done in the broiler with just the spices***** NOTE: I always use fish when it is still frozen to shorten the preparation time.
Posted to JEWISH-FOOD digest by "Julie D. Welch" <jwelch176@...> on Jan 26, 1999, converted by MM_Buster v2.0l.