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Baked Whitefish

  • 1 whitefish, about 4 pounds
  • 6 fresh tomatoes, peeled
  • 2 onions, chopped
  • 6 fresh mushrooms, chopped
  • 2 tablespoons minced parsley
  • 4 tablespoons butter
  • 1 glass Sauterne wine
  • Lemon Juice (1/4lemon)
Split cleaned fish lengthwise bone it, cut in 6 equal portions, place in buttered baking pan. Halve the tomatoes, remove all seeds, cut pulp into small squares. Cover the fish with tomatoes, mushrooms, onions, wine and lemon juice delicately sprinkle with pepper and salt. Bring the liquid to boiling point on top of the stove, cover pan and bake fish in oven heated to 350F about 10 minutes or until tender. Remove fish to serving platter. Heat the gravy on top of the stove, add butter and chopped parsley, pour mixture over the fish. Serves 6.
Submitted by Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min

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