| Fish Veneto
Ingredients:
1 4-LB fish, cleaned
6 Tbsp. margarine, divided
1/2 cup mushrooms, chopped
1 medium onion, chopped
1 clove garlic, minced
2 tomatoes, peeled, seeded, chopped
1 tsp. dried basil
1/8 tsp. pepper
2 Tbsp. chopped parsley
1/2 cup dry white wine
1 Tbsp. lemon juice
Instructions:
Preheat oven to 425 F. Scale
and clean fish; remove entrails, head, tail, fins and bones.
Sauté mushrooms, onion and garlic in 4 tablespoons margarine
about 5 minutes. Add tomatoes, basil and pepper and cook for
10 minutes. Stir in parsley. Stuff fish with vegetable mixture
and fasten with toothpicks. Place fish in baking pan and coat
with wine and lemon juice; dot with remaining margarine. Bake
for 25-30 minutes basting often. Fish is done when it flakes
easily with a fork. Makes four servings. |
