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2 teaspoons olive oil
Heat oil in large nonstick skillet. Add onion and sauté over moderate heat 5 minutes or until soft.
Add remaining ingredients except fish.
Stir well and simmer 30 minutes, uncovered.
Arrange fish in 10"x6" baking dish; cover with sauce.
Bake, uncovered, at 375°F about 15 minutes or until fish flakes easily.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 large onion, sliced
1/4 cup lemon juice
1/4 cup orange juice
1 can (16 oz.) whole tomatoes, drained (reserve juice) and coarsely chopped
1 tablespoon fresh grated orange peel
1 teaspoon fennel/anise seeds, crushed
1 bay leaf
1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
l/2 teaspoon dried thyme, crushed
1 cup dry white wine
l/2 teaspoon dried basil, crushed
1/2 cup reserved tomato juice from canned tomatoes
Black pepper to taste
1 lb. fish fillets (sole, flounder or sea perch)
Now that Pesach is over, I need to lose the 3 additional lbs. I didn't need in the first place. This recipe is from the Intellihealth web site for healthy nutrition.