Recipe courtesy of Joanne Hayes

Baked Fish Fillets

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons vegetable shortening or butter

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 tablespoon all-purpose flour

1 teaspoon brown sugar

1/2 teaspoon dried marjoram leaves

1/4 teaspoon salt

1/4 teaspoon dried thyme leaves

1/8 teaspoon ground black pepper

1 pint home-canned or one 15-ounce can tomatoes

1 pound cod fillets


  1. Preheat oven to 400 degrees. Generously grease a shallow 1-quart baking dish. Melt shortening in heavy medium skillet over medium heat. Add onion and pepper; saute until golden. Stir in flour, brown sugar, marjoram, salt, thyme, and pepper until smooth. Very gradually stir in tomatoes. Bring to a boil, stirring constantly until sauce has thickened. Arrange fish in baking dish; top with sauce. Place on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily.

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