Halibut Gypsy Style
2 medium potatoes, thinly sliced
1 medium onion, thinly sliced
2 Halibut fillets, about 6 to 7 ounces each
2 large ripe tomatoes, peeled, sliced
1/2 cup dry white wine, or fish stock
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1 small bay leaf, halved
2 tsp grated lemon zest
Salt and pepper to taste
Preheat oven to 325 F. In buttered 1-1/2 quart casserole, layer potatoes, onions, fish and tomatoes. In small bowl, combine wine, parsley, garlic, bay leaf, lemon zest, salt and pepper; mix well. Pour over fish and vegetables, adding water if needed to cover; do not stir. Cover securely with lid or foil; bake in preheated oven 30 to 40 minutes, until fish is done (opaque throughout). Check liquid after 20 minutes, adding more water or wine if needed. 2 servings
Submitted by Tae Bo Master
Seafood Dishes
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