09-27-2004, 01:23 PM
Prep: 10 min, Cook: 1:00. [ul] [li]1-1/2 lbs. tilapia fillets, cut in large pieces [li]1/4 tsp. pepper [li]1/8 tsp. cayenne [li]2 tsp. vegetable oil [li]2 cloves garlic, minced [li]1 Tbs. fresh parsley, chopped [li]1/4 large green bell pepper, seeded and chopped [li]1 stalk celery, chopped [li]1/4 cup scallions, chopped [li]1 Tbs. all purpose flour [li]1 cup tomato sauce [li]1/2 tsp. dried thyme [li]1 bay leaf [li]1 lemon slice [li]1 Tbs. water[/li][/ul]
Rub black pepper and cayenne into fish pieces. Pour oil into a heavy nonreactive saucepan. Arrange half the fish fillets in bottom of pan. Combine next 5 ingredients in a bowl and sprinkle half the mixture over fish. Sprinkle half the flour over the vegetables and drizzle with half the tomato sauce. Repeat layers. Add remaining ingredients. Place pan over low heat and cook slowly about 1 hour or until fish flakes when tested with a fork. Shake pan often to keep from sticking. Never stir, as this will break the fish.
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Rub black pepper and cayenne into fish pieces. Pour oil into a heavy nonreactive saucepan. Arrange half the fish fillets in bottom of pan. Combine next 5 ingredients in a bowl and sprinkle half the mixture over fish. Sprinkle half the flour over the vegetables and drizzle with half the tomato sauce. Repeat layers. Add remaining ingredients. Place pan over low heat and cook slowly about 1 hour or until fish flakes when tested with a fork. Shake pan often to keep from sticking. Never stir, as this will break the fish.
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