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Categories:
salt lemon yellow onion clove garlic green bell pepper tomatoes white wine olive oil salt ground black pepper oregano
Viewed: 120 - Published at: 10 years agoIngredients
- Salt to taste
- Eight 4-ounce fresh nonoily white fish fillets
- 1 large lemon, cut into 8 wedges
- 1 large yellow onion, minced
- 1 large clove garlic, minced
- 1/2 cup chopped green bell pepper
- 2 medium tomatoes, each cut into 8 wedges
- 1/4 cup dry white wine
- 1/4 cup olive oil
- Salt to taste
- Ground black pepper to taste
- 1/2 teaspoon dried oregano
Method
- Preheat the oven to 400 degrees.
- Lightly salt each fish fillet and roll it up around a lemon wedge, using toothpicks to secure in place.
- Scatter the onion, garlic, and bell pepper over the bottom of a 2-quart glass baking dish.
- Arrange the fish rolls and the tomato wedges on top.
- Drizzle the wine and oil over the contents of the dish.
- Sprinkle with salt, pepper, and oregano.
- Bake for about 20 minutes, until tender, basting at least once with pan juices.
- Serve 2 fish rolls per person with vegetables scattered on top.
