Ingredients
4- 4 ounces fresh
or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2- to
1-inch thick
2 tablespoon olive
oil
1 medium onion,
thinly sliced
¼ cup chopped mushroom
½ teaspoon
dried thyme, crushed
1 cup diced
tomatoes (canned tomatoes are fine)
Fresh Tarragon
leaves
4 mint leaves,
chopped
Salt and
pepper to taste
I teaspoon
paprika
1 teaspoon lemon
pepper
Directions:
1.
Thaw
fish, if frozen.
2. Rinse
and pat dry with paper towels. Set aside.
3. For sauce: In a small
saucepan, heat oil over medium heat.
4. Add onion and mushroom;
cook about 3 minutes or until tender, stirring occasionally.
5.
Add tomatoes, thyme, tarragon, mint leaves, and salt. Heat to boiling; reduce heat to medium.
6.
Simmer,
uncovered, about 5 minutes or until most of the liquid has evaporated.
Meanwhile
1.
Preheat
broiler. @400 degrees
2.
Measure
thickness of fish
3. Grease baking pan
3. Grease baking pan
4.
Sprinkle
fish with paprika, lemon pepper and salt
5.
Line fish fillets inside (try not to overlap)
6.
Broil
3 to 4 inches from heat for 6 minutes per 1/2-inch thickness of fish or until
fish flakes easily when tested with a fork, turning fish once if fillets are 1 inch thick.
7.
Remove
from oven, spoon sauce generously on top and put back under the broiler for 5
minutes
8.
If
desired, garnish with fresh tarragon leaves .
9.
Makes
4 servings.
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