Baked Fish With Vegitables
Makes 6 to 8 servings:
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3-medium onions,cut up
3 or 4-medium zucchini,cut up
3-medium tomatoes
1-large green sweet pepper,halved and seeded
1/2-cup italian parsley leaves
2 to 3-cloves of garlic
1/2-teaspoon salt
1/4-teaspoon pepper
1/4-cup olive oil
1-15 ounce can tomato sauce
1 1/2 to 2-pounds fresh or frozen fish fillets thawed
(1 to 1 1/2 inches thick)
1-lemon thinly sliced
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*1*
Fit a food processor work bowl with a coarse slicing disk.
Slice the onions,zucchini,tomatoes and green sweet pepper,
transfering them to a large mixing bowl as the work bowl gets
full.Or use a sharp knife and slice the vegetables by hand.
*2*
Replace the slicing disk with a steele knife.Add the parsley and
garlic;process until chopped.Or snip the parsley and chop the garlic by hand.
Add the parsley mixture to the vegetables.Stir in the salt
and pepper.
*3*
In a 12 inch skillet,heat 2 tablespoons of the olive oil.
Add the vegetable mixture;cook and stir over medium heat
about 5 minutes or until the vegetables start to soften.
carefully add the tomato sauce.Simmer,covered,for 10 minutes.
Drain,reserving the liquid.Preheat oven to 375.
*4*
Coat the bottom of a 3 quart rectangular baking dish with
the remaining olive oil;add the fish.Spoon the drained vegetables
over and around the fish.Bake,uncovered,in the 375 oven for
35 to 40 minutes or until the fish flakes easily when tested
with a fork.
*5*
While the fish is baking,return the reserved vegetable to the
skillet.Bring to a boil.Cook over medium heat about 5 minutes
or until the liquid is reduced by half.Using a slotted spoon,
serve the fish and vegetables.Spoon the sauce over each serving.
Garnish with the lemon slices.
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