 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A very simple fish dish. Serve with rice or boiled potatoes. Pol Martin Cookbook. Ingredients:
4 medium pickerel, filets |
1 tablespoon fresh parsley, chopped |
2 large tomatoes, cored and sliced thick |
2 fennel, sprigs |
2 tarragon, sprigs |
1/4 cup dry white wine |
1 garlic clove, chopped |
4 teaspoons butter |
salt, to taste |
black pepper, to taste |
Directions:
1. preheat oven to 375*F (190*C).
2. place fish, skin-side down in roasting pan.
3. season with salt and pepper, sprinkle with parsley.
4. arrange tomatoe slices on filets, add fresh herbs.
5. pour in wine and garlic.
6. place pieces of butter on each filet.
7. bake for 15 minutes.
|
|