Halibut or Haddock in Tomato Sauce
From the annals of history, specifically the Cookbook of the Lutheran Nursing Home of Brockton, Massachusets. A recipe by one Phyllis Peterson.
- 4 tbsp flour
- 2 tbsp butter
- 2 cup tomato sauce or juice
- 1 cup grated cheese
- salt, pepper
- 4 fish fillets
Blend flour and butter. Stir in tomato sauce. Add cheese when thickened.
Arrange slices of fish in a baking dish. Pour on sauce.
Bake at 350 until tender, about 350 degrees.
I had to take some liberties… it’s not clear but I think you’re supposed to heat the tomato sauce (as if you’d boiled + pureed, etc) since it talks about thickening. I went ahead and literally blended the flour + butter (made into a paste) but perhaps you’re supposed to sauté or brown and then add the tomato sauce.
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