Baked Fish With Herbs Recipe
Ingredients
3 1/2 pounds white fish fillet (I use frozen whole Chinese Sanhua)
1/4 pound melted butter
1 1/4 cups dry white wine
1 tablespoon imported mustard (Forte de Dijon)
2 teaspoon dried savory or oregano
1 teaspoon garlic powder
Black pepper and hot red pepper to taste
2 pounds tomatoes, peeled, seeded and sliced
Salt
chives or parsley, minced, for garnish
Directions
Arrange the fish fillets in a buttered baking pan.
Pour the butter over the fish.
Combine the wine with the mustard and pour in the pan.
Sprinkle the fish with savory or oregano, garlic powder, and the black and red peppers.
Bake at 350 degrees for about fif- teen minutes.
Meanwhile, sprinkle the tomatoes with the salt.
Remove the fish from the oven and arrange the tomato slices on top.
Bake for about twenty minutes longer.
Before serving, pour the pan juices over the fish, sprinkle with the chives or parsley and season with more black pepper. (It is preferable to thicken the pan juices in a saucepan by boiling for about ten minutes.)
Serve the juices in a small bowl with the fish.
This dish is very light, tasty and attractive.
Pour the butter over the fish.
Combine the wine with the mustard and pour in the pan.
Sprinkle the fish with savory or oregano, garlic powder, and the black and red peppers.
Bake at 350 degrees for about fif- teen minutes.
Meanwhile, sprinkle the tomatoes with the salt.
Remove the fish from the oven and arrange the tomato slices on top.
Bake for about twenty minutes longer.
Before serving, pour the pan juices over the fish, sprinkle with the chives or parsley and season with more black pepper. (It is preferable to thicken the pan juices in a saucepan by boiling for about ten minutes.)
Serve the juices in a small bowl with the fish.
This dish is very light, tasty and attractive.
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