From a Monastery Kitchen, p. 52
1 pound
firm fish fillets
½ cup
dry white wine or dry vermouth
½ cup
water
Salt,
pepper
1 onion,
chopped
Parsley,
chives, chervil, thyme
2
tablespoons butter
Preheat oven to 350F.
Arrange the fish fillets in an oven-to-table baking dish.
Combine the wine or vermouth, water, seasonings, onion, and
herbs and pour over the fish.
This recipe is REALLY heavy on onions. Personally I think you'd be fine with half the amount it calls for. |
For the record, I used tilapia. |
Dot with butter.
Dot dot dot dot dot! |
Bake 30 minutes, basting from
time to time. Serve from the baking dish, spooning the juices over each
portion.
The finished product! (I promise that there's fish in there somewhere.) |
My Rating: 3/5 "Like I side, this is just a bonanza of onions. When I ate the leftovers I actually scraped all the actual onions off and just ate the fish that had been cooked in them, and it was still onion-y (in a more pleasant way). But fishes are always delicious, and overall this was a nice mild way to prepare them."
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