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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
BAKED FISH |
Carp is a very popular fish in Israel. They are bred in carp ponds
for European Jews, who like freshwater fish. (As a rule, Jews
from other parts of the world do not like late fish.) This recipe
is also often used for cooking St. Peter’s fish, which is found
only in the Sea of Galilee (fresh-water lake). For this recipe,
you can use flounder, sole, or haddock.
for European Jews, who like freshwater fish. (As a rule, Jews
from other parts of the world do not like late fish.) This recipe
is also often used for cooking St. Peter’s fish, which is found
only in the Sea of Galilee (fresh-water lake). For this recipe,
you can use flounder, sole, or haddock.
SERVES 4
1.) Preheat oven to 400 F.
2.) Rinse fish under cold water. Pat dry with paper
towels and lightly sprinkle with salt and pepper.
3.) In a small frying pan, lightly brown onion in 1 tbsp.
butter or margarine.
4.) Spoon browned onion into casserole dish and
spread evenly over bottom of dish.
5.) Place the fish fillets on top of the onion slices.
Then place the tomato slices on top of the fish.
6.) Sprinkle the copped dill over the tomatoes and dot
with remaining butter or margarine.
7.) Pour lemon juice over fish and bake for 15
minutes, or until fish flakes easily with a fork.
Serve with salad and baked potatoes.
2.) Rinse fish under cold water. Pat dry with paper
towels and lightly sprinkle with salt and pepper.
3.) In a small frying pan, lightly brown onion in 1 tbsp.
butter or margarine.
4.) Spoon browned onion into casserole dish and
spread evenly over bottom of dish.
5.) Place the fish fillets on top of the onion slices.
Then place the tomato slices on top of the fish.
6.) Sprinkle the copped dill over the tomatoes and dot
with remaining butter or margarine.
7.) Pour lemon juice over fish and bake for 15
minutes, or until fish flakes easily with a fork.
Serve with salad and baked potatoes.
| Preparation time: 15 minutes Cooking time: 15 minutes |
4 fish fillets, about 2 lbs
salt and pepper
1 medium onion, peeled and sliced
3 tbsp. butter or margarine
1 medium tomato, sliced
2 tbsp. fresh dill, chopped
2 tbsp. lemon juice
salt and pepper
1 medium onion, peeled and sliced
3 tbsp. butter or margarine
1 medium tomato, sliced
2 tbsp. fresh dill, chopped
2 tbsp. lemon juice