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Baked bass
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| Artist: |
_ |
| Categories: |
Baked, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | (5 lb.) bass or equivalent | | 1
| large | Onion, chopped | | 1
| | Bell pepper, chopped | | 1/2
| | Stick margarine | | 2
| can | Tomato sauce | | 1
| can | Whole tomatoes | | | - | | | - | | | -juice of 1 lemon | | 1
| cup | Cooking wine | | 1/2
| cup | Green onions | | | -and parsley | | | -dash Tabasco sauce | | | -salt, pepper, garlic | | | -powder | | | -to taste |
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Procedures:
| 1 | Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. | | 2 | Wilt onions, and bell pepper in margarine. | | 3 | Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. | | 4 | Add 2 cups cold water and seasoning to taste along with dash of tabasco. | | 5 | Cook for 25 minutes over medium heat. | | 6 | Add wine and pour mixture over fish you have placed in a baking dish. | | 7 | Bake in 325 degree oven for 40 minutes. | | 8 | Baste several times. | | 9 | Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. | | 10 | Serves 6. |
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