Fish And Vegetable Bake Recipe
Ingredients
| Potatoes | 2 Medium, peeled | |
| 1 large carrot, sliced 1/4 inch thick | ||
| 1 small onion, sliced 1/4 inch thick | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Dill weed | 1 Teaspoon, dried | |
| Dried basil | 1 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 16-ounce package frozen fish fillets, thawed and separated | ||
| 1 small green pepper, cut into rings | ||
| Lemon juice | 2 Teaspoon | |
| 1 medium tomato, coarsely chopped | ||
Directions
In an 8x8x2-inch baking dish place potatoes, carrot, and onion.
Combine melted butter or margarine, dillweed, basil, salt, and pepper; spoon half of the butter mixture atop vegetables.
Cover and bake in a 425° oven for 25 minutes.
Place fish fillets, skin side down, atop vegetables; add green pepper rings.
Combine lemon juice and remaining butter mixture; spoon over fish.
Cover; bake about 15 minutes or till fish flakes easily with fork and vegetables are tender.
Uncover; add chopped tomato.
Return to oven; bake about 5 minutes more or till tomato is hot.
Combine melted butter or margarine, dillweed, basil, salt, and pepper; spoon half of the butter mixture atop vegetables.
Cover and bake in a 425° oven for 25 minutes.
Place fish fillets, skin side down, atop vegetables; add green pepper rings.
Combine lemon juice and remaining butter mixture; spoon over fish.
Cover; bake about 15 minutes or till fish flakes easily with fork and vegetables are tender.
Uncover; add chopped tomato.
Return to oven; bake about 5 minutes more or till tomato is hot.
Chef
