Pescado Corey Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| 1 1/2 pounds flounder, sole or haddock fillets | ||
| Paprika | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Carrots | 6 Medium, diced | |
| Potatoes | 5 Medium, thinly sliced | |
| Onions | 2 Medium, quartered | |
| Stewed tomatoes | 17 Ounce | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Preheat oven to 350° F.
Spread 2 tablespoons butter or margarine on bottom of 9x 13-inch glass baking dish.
Season fish with paprika, salt and pepper and place in single layer in dish.
Arrange carrots, potatoes and onions around outer edge.
Combine tomatoes and wine and pour over .
Dot with remaining butter or margarine.
Cover with foil and bake until potatoes are tender, about 20 to 30 minutes.
Spread 2 tablespoons butter or margarine on bottom of 9x 13-inch glass baking dish.
Season fish with paprika, salt and pepper and place in single layer in dish.
Arrange carrots, potatoes and onions around outer edge.
Combine tomatoes and wine and pour over .
Dot with remaining butter or margarine.
Cover with foil and bake until potatoes are tender, about 20 to 30 minutes.
Chef
