Recipe courtesy of Joanne Hayes
Baked Fish Fillets
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 22
- Cholesterol
- 49
- Sodium
- 347
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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.