Vegetable fish filets
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sole or cod filets |
| 1 | tablespoon | Oil |
| 1 | cup | Sliced onion |
| 3 | cups | Sliced zucchini |
| 1 | cup | Green pepper slices |
| ¾ | cup | Chopped tomatoes |
| 3 | tablespoons | Dry sherry (optional) |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Pepper |
| 2 | xes | Drops hot pepper sauce |
| ¼ | cup | Parmesian cheese |
Directions
Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice.
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