Oven Baked Fish Fillet Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Olive oil | 2 Tablespoon | |
| Stewed tomatoes | 1 Can (10oz) | |
| Sugar | 2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Sea bass fillets | 2 Pound, frozen | |
| Butter/Margarine | 3 Tablespoon, melted | |
| 1/2 cup pimiento-stuffed Spanish olives, sliced | ||
| Capers | 1 Tablespoon, drained | |
| Parsley | 1 Tablespoon, minced | |
Directions
In a heavy saucepan or frying pan, saute onion in olive oil until soft.
Add tomatoes, sugar, and cloves.
Simmer, uncovered, stirring often, until thickened (about 15 minutes).
Pat fish dry.
Brush all sides of fish pieces with melted butter and arrange in a shallow baking pan.
Bake, uncovered, in a 400° oven until fish flakes when tested with a fork, about 10 to 12 minutes, depending on the fish used.
Lift fish to a warm serving platter and keep warm.
Pour any fish juices into sauce.
Remove from heat, stir in olives and capers, and spoon sauce over fish.
Garnish with parsley.
Add tomatoes, sugar, and cloves.
Simmer, uncovered, stirring often, until thickened (about 15 minutes).
Pat fish dry.
Brush all sides of fish pieces with melted butter and arrange in a shallow baking pan.
Bake, uncovered, in a 400° oven until fish flakes when tested with a fork, about 10 to 12 minutes, depending on the fish used.
Lift fish to a warm serving platter and keep warm.
Pour any fish juices into sauce.
Remove from heat, stir in olives and capers, and spoon sauce over fish.
Garnish with parsley.
Chef
