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By: Grace B.
| Description: | ||
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each lbs. fish fillets, 3/4 inch thick, fresh or frozen 1 teaspoon grated Sunkist® lemon peel 3 tablespoon freshly squeezed Sunkist® lemon juice, divided 8 each oz. tomato sauce 1 tablespoon instant minced onions 0.5 teaspoon dried oregano 0.125 teaspoon sugar 0.25 cups Romano or Parmesan cheese, grated 2 tablespoon fresh parsley, snipped |
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| Directions: | ||
| Thaw fillets if frozen, cut fish into serving pieces. Grate peel from Sunkist lemon before juicing. Dip fillets in 2/3 of the Sunkist freshly squeezed lemon juice; season with salt and pepper. Place in greased, shallow baking dish; bake, uncovered, at 425o F. for 15 minutes. Remove from oven; drain off excess liquid. Reduce heat to 375o F. Meanwhile, combine grated peel, remaining lemon juice and other ingredients, except cheese and parsley, in saucepan. Bring to a boil and cook 2 minutes; pour over partially baked fish. Sprinkle with cheese and parsley. Bake uncovered at 375o F. for 15 minutes. |
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| Notes: | ||
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