Recipes

Viva Italian

Category:	Poultry & Fish
Ingredients:	8 small white fish fillets 1/2 bell pepper, julienne 1/2 yellow onion, julienne 1 large stalk celery, thinly sliced 2 cloves garlic, grated 2 T. butter 1 cup sour cream 1 t. dill weed salt, pepper, nutmeg 1 cup marinara sauce 4 T. freshly grated Parmesan cheese
Preparation - Directions:	In the bottom of four individual casseroles or baking dishes, place one each of the fish fillets. Saute bell pepper, onion, celery and garlic in the butter until limp. Spoon 1/4 of this vegetable mixture over each of the fillets in the casseroles. Mix the sour cram with the dill weed along with salt, pepper and nutmeg to taste. Spread 1/4 of the sour cream mixture over the vegetables in each of the casseroles. Cover with the remaining fish fillets. Pour 1/4 cup of the marinara sauce over each of the fillets and sprinkle with a tablespoon each of the Parmesan cheese. Bake in a preheated 350° oven until fish is cooked and casserole is bubbling hot (about 15 to 20 minutes).

Category:

Poultry & Fish

Ingredients:

8 small white fish fillets
1/2 bell pepper, julienne
1/2 yellow onion, julienne
1 large stalk celery, thinly sliced
2 cloves garlic, grated
2 T. butter
1 cup sour cream
1 t. dill weed
salt, pepper, nutmeg
1 cup marinara sauce
4 T. freshly grated Parmesan cheese

Preparation - Directions:

In the bottom of four individual casseroles or baking dishes, place one each of the fish fillets. Saute bell pepper, onion, celery and garlic in the butter until limp. Spoon 1/4 of this vegetable mixture over each of the fillets in the casseroles. Mix the sour cram with the dill weed along with salt, pepper and nutmeg to taste. Spread 1/4 of the sour cream mixture over the vegetables in each of the casseroles. Cover with the remaining fish fillets. Pour 1/4 cup of the marinara sauce over each of the fillets and sprinkle with a tablespoon each of the Parmesan cheese. Bake in a preheated 350° oven until fish is cooked and casserole is bubbling hot (about 15 to 20 minutes).