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Baked Haddock with Tomatoes


1 lb frozen haddock fillets, thawed
2-3 tablespoon olive oil (or vegetable oil)
1 medium onion, chopped
1 medium green pepper, chopped
1 lb can tomatoes, chopped plus juice
2 tsp. cornstarch
1/2 tsp. salt
3 tablespoon fresh parsley, chopped (or 1 tablespoon dried, but fresh is better)
1/2 tsp. dried basil
1/8 tsp. black pepper
2 tsp. lemon juice (optional if tomatoes are acidic)

Sauté onion and pepper in oil about 5 min until soft. Stir in everything else except fish and lemon juice and cook over medium heat 5-10 min until it thickens. Spread half the sauce in the bottom of a 9x9" baking dish. Layer the fish on top and sprinkle with lemon juice. Top with rest of sauce. Bake uncovered 375F 10 min until flaky (test the fish with a fork). Serve over hot cooked rice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.