BAKED FISH IN ROMAINE
1 head romaine lettuce
1 lb. filet of sole
1 tablespoon lemon juice
Salt and pepper
3 tablespoons melted butter of margarine
Mustard sauce (recipe follows)
Separate 8 to 10 large romaine lettuce leaves. Blanch in boiling water 30 seconds. Cool under cold water; drain and set aside.
Sprinkle fish with lemon juice, salt, and pepper. Divide pieces of filet on each flat lettuce leaf. Fold both sides over fish and roll from stem end. Fasten with toothpick. Place in shallow baking dish or pan. Brush tops with butter.
Bake at 350 degrees F 30 minutes, or until fish flakes easily.
Serve Mustard Sauce over fish.
MUSTARD SAUCE
1 (8 oz.) can Hunt's Tomato Sauce
2 Tablespoons Dijon mustard
1 teaspoon dill weed
pinch of salt
In small saucepan, place tomato sauce, mustard, dill weed and salt. Stir and simmer 5 minutes.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Hunt's for the very best tasting recipes, Hunt-Wesson, 1982
1 head romaine lettuce
1 lb. filet of sole
1 tablespoon lemon juice
Salt and pepper
3 tablespoons melted butter of margarine
Mustard sauce (recipe follows)
Separate 8 to 10 large romaine lettuce leaves. Blanch in boiling water 30 seconds. Cool under cold water; drain and set aside.
Sprinkle fish with lemon juice, salt, and pepper. Divide pieces of filet on each flat lettuce leaf. Fold both sides over fish and roll from stem end. Fasten with toothpick. Place in shallow baking dish or pan. Brush tops with butter.
Bake at 350 degrees F 30 minutes, or until fish flakes easily.
Serve Mustard Sauce over fish.
MUSTARD SAUCE
1 (8 oz.) can Hunt's Tomato Sauce
2 Tablespoons Dijon mustard
1 teaspoon dill weed
pinch of salt
In small saucepan, place tomato sauce, mustard, dill weed and salt. Stir and simmer 5 minutes.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Hunt's for the very best tasting recipes, Hunt-Wesson, 1982
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