Baked Whitefish and Herbs
Ingredients:
3 1/2 pounds whitefish fillets
4 ounces melted butter
2 pounds tomatoes, peeled, seeded and sliced
1 1/4 cups dry white wine
2 teaspoon dried savory or oregano
1 teaspoon garlic powder
1 tablespoon Dijon mustard
Black pepper and hot red pepper to taste
Salt to taste
Chives or parsley, minced, for garnish
How to cook :
Arrange the fish fillets in a buttered baking pan. Pour the butter over the fish.
Combine the wine with the mustard and pour in the pan. Sprinkle the fish with savory or oregano, garlic powder, and the black and red peppers. Bake at 350°F for about 15 minutes.
Meanwhile, sprinkle the tomatoes with the salt.
Remove the fish from the oven and arrange the tomato slices on top. Bake for about 20 minutes longer.
Before serving, pour the pan juices over the fish, sprinkle with the chives or parsley and season with more black pepper. (It is preferable to thicken the pan juices in a saucepan by boiling for about 10 minutes.)
Serve the juices in a small bowl with the baked whitefish
for more recipes and videos www.ultimatemichiganfishing.com
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