Thursday, December 08, 2005

Baked Perch Recipe

2 pounds Perch fillet
2 12 oz. cans Italian Style Stewed Tomatoes
1 medium onion (diced)
½ cup chopped celery
1 clove garlic (chopped)
Place perch fillets in a glass-baking dish. Sauté onion, celery, and garlic. Add mixture to tomatoes then pour over the fish fillets. Bake in oven at 320 degrees for 15 minutes. Three minutes before removing fish from oven add thin layer of shredded Parmesan cheese to the top of fish and tomatoes and return to the oven long enough for the cheese to brown.
1 lb. perch fillets 1/2 tsp. salt
1/4 tsp. black pepper 2 Tbls. fresh lemon juice (FRESH)
1/2 tsp. ground coriander 1 med. sweet onion (Vidalia or Walla Walla)
2 Tbls. chopped fresh cilantro (FRESH) 3/4 cup freshly squeezed tangerine juice
1/4 cup extra-dry vermouth or dry white wine
Preheat oven to 400 degrees. Butter a large baking dish, big enough to handle 1 lb of fillets, laid out in a single layer. Season with salt and pepper, then drizzle lemon juice over the top. Sprinkle with the ground coriander, then cover with the thinly sliced sweet onions and cilantro leaves. Combine the juice and vermouth and pour it over the top. If you want a real intense flavor and cannot find tangerine juice, try using frozen orange concentrate (undiluted). This is such a nice, light dish with no added fats.

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