Tangy Baked Fish Fillets Recipe
Tomato is great on fish and it gets better with tangy baked fish fillets. The lemon flavor addition here adds to the great taste of these tangy baked fish fillets. Treat your tastebuds!
Ingredients
| 1/4 cup CRISCO® PURITAN® Oil | ||
| Onions | 2 Medium, separated into rings | |
| 1 1/2 to 2 pounds fish fillets, 1/2 inch thick, cut into serving size pieces | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 3 medium tomatoes, seeded and chopped | ||
| Lemons | 2 , thinly sliced | |
| Bay Leaf | 1 | |
| White vinegar | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
Directions
Preheat oven to 325°F.
Heat Crisco® Puritan® Oil in deep skillet with ovenproof handle.
Add onions.
Cook and stir over moderate heat until tender.
Remove from heat.
Arrange fish over onions.
Sprinkle with salt and pepper.
Top with tomatoes and lemons.
Add bay leaf.
Sprinkle with vinegar and sugar.
Cover.
Bake at 325°F for 45 minutes to 1 hour or until fish flakes easily with fork.
Remove and discard bay leaf.
Heat Crisco® Puritan® Oil in deep skillet with ovenproof handle.
Add onions.
Cook and stir over moderate heat until tender.
Remove from heat.
Arrange fish over onions.
Sprinkle with salt and pepper.
Top with tomatoes and lemons.
Add bay leaf.
Sprinkle with vinegar and sugar.
Cover.
Bake at 325°F for 45 minutes to 1 hour or until fish flakes easily with fork.
Remove and discard bay leaf.
Chef
