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Instead of using the typical dried herbs, try using fresh herbs, finely chopped, for an amazing taste difference.
When using frozen fish, never thaw fish on the counter. Place in an airtight bag or container and thaw in the refrigerator for 2-3 days or, if time is crucial, unpackage fish, place in a colander, and immerse in COLD water. Gently separate fish as it thaws.
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| Italian Fish with Herbed Tomatoes |
Ingredients
(4 servings - 250 calories per serving)
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| 1-1/2 lbs |
fillets of sole |
| 1/2 tsp |
salt |
| 1/4 tsp |
pepper |
| 1/2 tsp |
lemon juice |
| 4 stalks |
celery (chopped) |
| 4 |
green onions (sliced) |
| 4 |
tomatoes (sliced) |
| 3 tbsp |
butter or margerine (melted) |
| 3 cloves |
garlic (minced) |
| 1 tsp EACH |
thyme, rosemary, oregano |
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- Preheat oven to 350 degrees.
- Rinse fish fillets and pat dry with paper towels.
- Sprinkle with salt, pepper, and lemon juice.
- Rinse and chop celery.
- Rinse and slice green onions.
- Rinse and slice tomatoes.
- Place celery and onion in ovenproof dish.
- Add 2 tbsp water.
- Bake for 10 minutes.
- Remove from oven.
- Place fish fillets on top of celery and onion.
- Cover with tomato slices.
- In small bowl, blend garlic, butter, and herbs.
- Drizzle butter mixture over tomatoes.
- Bake for 15 minutes or until fish is cooked and flakes easily with fork.
- Remove from oven and transfer to serving platter.
- Garnish with fresh sprigs of parsley, if desired.
- Serve while hot.
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