Baked Fish with
Tomatoes Recipe Created by Ruth Paget
I
made this dish in Detroit (Michigan) as a teen.
I liked how I could forget it and do homework while the apartment
smelled like summer as snowflakes fell outside.
This
recipe is made for using frozen fish. You
will need a covered metal casserole to make this dish.
Serves
4
Preheat
the oven to 500 degrees Fahrenheit.
Ingredients:
-2
tablespoons olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-4
frozen white fish fillets
-2
large, peeled, and chopped Idaho potatoes
-1
(14.5-ounce) can diced tomatoes with green peppers
-2
tablespoons water or white wine
-2
tablespoons Italian seasoning
-1
cup cream (optional)
Steps:
1-Sauté
onions and garlic in olive oil for 5 minutes.
Add water or white wine to the onion mixture and stir.
2-Place
the onion mixture in the casserole.
Place fish fillets in the casserole.
Place potato slices around the fish.
3-Pour
the diced tomatoes and green peppers on top of the fish fillets and
potatoes. Sprinkle the Italian herbs on
top of the diced tomatoes.
4-Cover
the casserole and bake for 1 hour.
5-Mix cream with onion mixture and tomatoes for a cream sauce, if desired.
5-Mix cream with onion mixture and tomatoes for a cream sauce, if desired.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
