12-28-2004, 12:38 AM
[font "Arial"]Mediterranean Baked Fish [/url][/font]
Take five minutes to assemble this dish, put some rice on to steam, then go put your feet up and relax until the timer calls you to the table.
INGREDIENTS
1 1/2 pounds of fish fillets 1 can (14 1/2 oz.) Italian-style stewed tomatoes
1 Tbsp. drained capers and/or 12 to 16 pitted black olives or pimiento-stuffed green olives, sliced
1 to 2 Tbsp. grated Parmesan cheese
INSTRUCTIONS
Preheat the oven to 375°F. Rinse the cod in cold water and pat dry with paper towels. Arrange the fillets in a 2- to 3-quart baking pan or casserole, folding thin tail ends under to give the fillets even thickness. Pour the tomatoes and their juice over the fish. Sprinkle with capers and/or olives, followed by the Parmesan cheese. Bake the fish uncovered in the heated oven until just opaque in center, 20 to 25 minutes for fillets about 1 inch thick.(The pan juices are tasty poured over rice.)
Take five minutes to assemble this dish, put some rice on to steam, then go put your feet up and relax until the timer calls you to the table.
INGREDIENTS
1 1/2 pounds of fish fillets 1 can (14 1/2 oz.) Italian-style stewed tomatoes
1 Tbsp. drained capers and/or 12 to 16 pitted black olives or pimiento-stuffed green olives, sliced
1 to 2 Tbsp. grated Parmesan cheese
INSTRUCTIONS
Preheat the oven to 375°F. Rinse the cod in cold water and pat dry with paper towels. Arrange the fillets in a 2- to 3-quart baking pan or casserole, folding thin tail ends under to give the fillets even thickness. Pour the tomatoes and their juice over the fish. Sprinkle with capers and/or olives, followed by the Parmesan cheese. Bake the fish uncovered in the heated oven until just opaque in center, 20 to 25 minutes for fillets about 1 inch thick.(The pan juices are tasty poured over rice.)