Spot a la provencale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Melted butter |
| 3 | tablespoons | Olive oil |
| 2 | larges | Potatoes ( 1/4\" slices) |
| 1 | Sliced med onion | |
| 1 | Sliced green pepper | |
| Salt & pepper to taste | ||
| 1 | cup | Chopped peeled tomatoes |
| 3 | tablespoons | Chopped parsley |
| ½ | teaspoon | Tarragon |
| 4 | Cleaned & dressed spot (6oz | |
| Ea) | ||
Directions
Combine butter with olive oil; pour half mixture into 13*9*2" baking dish, reserving the remainder for brushing. Layer potatoes in dish, turning to coat both sides with butter oil mixture. Place onion & pepper slices over potatoes; brush with part of reserved mixture.
Sprinkle with salt & pepper. Bake in 475 oven for 10 minutes. Spoon tomatoes atop vegetables in dish; brush with mixture & sprinkle with tarragon & parsley. Bake 10 minutes longer. Place fish atop tomatoes, brush with remaining mixture. Bake 10 minutes. Monkfish, rockfish or pollock may be used.
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