Yummy baked fish, for the non-fish eater
Authorlisa
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.
