Catch of the Day Fish Fillets |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe comes from Arthur Rosenblatt, founding director of the U.S. Holocaust Memorial Museum in Washington, D.C., from a cookbook called Delicious By Design created as a fundraiser to help fight against AIDS. The recipe was created using flounder after a fishing trip in Maine. Ingredients:
2 lbs fish fillets (flounder, salmon, scrod or bluefish) |
3 scallions, chopped |
3/4 cup mushroom, sliced |
1 bunch watercress, coarsly chopped |
2 lemons, juice only |
1/4 cup white wine, liberal splash |
fresh herb |
6 -8 cherry tomatoes, halved |
Directions:
1. Preheat oven to 350 degrees.
2. Scatter scallions, mushrooms and watercress on bottom of heavy, non-reactive baking dish.
3. Place fish on top and add lemon juice and wine.
4. Sprinkle with herbs and arrange tomatoes around perimeter.
5. Cover dish with foil and bake for 20-30 minutes depending upon thickness of fillets.
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