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2 tablespoon Olive Oil
1 Onion, Peeled & Sliced
2 teaspoon Garlic, Minced
2 Red Peppers
3 Tomatoes, Diced
½ teaspoon Thyme
2 pound Fish, Fillets
1 Bouillon Cube
Heat oven to 350f. Heat olive oil and add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5 minutes. Place the fillets in a baking dish, and cover with the vegetable mixture.
Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side.
1 Onion, Peeled & Sliced
2 teaspoon Garlic, Minced
2 Red Peppers
3 Tomatoes, Diced
½ teaspoon Thyme
2 pound Fish, Fillets
1 Bouillon Cube
Heat oven to 350f. Heat olive oil and add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5 minutes. Place the fillets in a baking dish, and cover with the vegetable mixture.
Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side.
