Pasta,
Seafood and Eggs:
Baked
Fish with Tomato Sauce
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
4
slices bacon
2
cups chopped onion
Two
16-ounce cans tomatoes
1
tablespoon chopped parsley
1/8
teaspoon thyme
2
bay leaves
Salt
and pepper to taste
5
pounds red fish or red snapper
TO
PREPARE:
Fry bacon in skillet.
Remove bacon and wilt onions in bacon fat. Add tomatoes, chopping
them up with a spoon. When this is bubbling, add parsley, thyme,
bay leaves, chopped bacon, salt and pepper. Cook until most of the
water has cooked out and the sauce is thick. Season the fish well
inside and out and rub with butter. Cook for 15 minutes in a preheated
400 degree oven. Spread with sauce and finish baking at 350 degrees
for approximately 15 minutes or until fish flakes easily. This amount
of sauce can be used on a 5-pound fish or on 6 small fish.
SERVES
6
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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