BAKED FISH FILLET PROVENCAL
|A very simple and yet excellent Baked white fish topped with fresh vegetables and a sprinkle of Italian bread crumbs. Serves 2 Rice Pilaf and green beans are an ideal accompaniment for this dish.|
|12 oz||Fish Fillet (you can use almost any kind of fish fillets)||340 g|
|1||Fresh tomato, chopped||1|
|3 to 4||Fresh mushrooms, sliced||1|
|2||Green onions, chopped||2|
|2 tsp||Melted butter||10 mL|
|2 tsp||Lemon juice||10 mL|
|1/4 tsp||Tarragon||2 mL|
|1 tbsp||Fresh chopped parsley||15 mL|
|1/4 cup||White wine||50 mL|
|3 tbsp||Italian bread crumbs||50 mL|
|Salt & Pepper to taste|
|Preheat oven to 450°F [230°C]
In baking dish, just large enough to hold fillets in single layer, place fillets, sprinkle with salt and pepper. Top with chopped tomato, green onions and mushrooms. Combine parsley, melted butter, lemon juice and tarragon; drizzle on top. Pour wine over fish and vegetables. Sprinkle with Italian bread crumbs. Bake 20 minutes or until fish is opaque, broil for 2 minutes longer or until golden.
Serve with Rice Pilaf and a green vegetable.