Yummy baked fish, for the non-fish eater
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 5 minsCook Time 35 minsTotal Time 40 mins
2 teaspoon olive oil
1 large onion, sliced
4 fresh tomatoes chopped - save juice or use 1 (16oz) box of diced tomatoes
1 bay leaf
1 clove garlic, minced
1/4 cup organic apple juice
1/2 cup tomato juice (Only if used fresh tomatoes)
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon fresh grated orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
black pepper to taste
1 lb. fish fillets (sole, cod, pollock, tilapia, haddock)
1 Heat oil in large nonstick skillet. Add onion, and sauté over moderate heat 5 minutes or until soft.
2 Add all remaining ingredients except fish.
3 Stir well and simmer 30 minutes, uncovered.
4 Arrange fish in 9x11 baking dish; cover with sauce.
5 Bake, uncovered, at 375º F about 15 minutes or until fish flakes easily.
Ingredients 2 teaspoon olive oil
1 large onion, sliced
4 fresh tomatoes chopped - save juice or use 1 (16oz) box of diced tomatoes
1 bay leaf
1 clove garlic, minced
1/4 cup organic apple juice
1/2 cup tomato juice (Only if used fresh tomatoes)
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon fresh grated orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
black pepper to taste
1 lb. fish fillets (sole, cod, pollock, tilapia, haddock)
Directions 1 Heat oil in large nonstick skillet. Add onion, and sauté over moderate heat 5 minutes or until soft.
2 Add all remaining ingredients except fish.
3 Stir well and simmer 30 minutes, uncovered.
4 Arrange fish in 9x11 baking dish; cover with sauce.
5 Bake, uncovered, at 375º F about 15 minutes or until fish flakes easily.
Yummy baked fish, for the non-fish eater