Ingredients
1 1/2 pounds scrod or cod fillets
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
Sauce:
1 medium onion, chopped
1 small green bell pepper, chopped
1 small garlic clove, minced
2 cans (14 1/2 ounces each) diced tomatoes, drained
1/2 cup dry white wine
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon capers
salt and pepper to taste
chopped parsley
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°. Spray a lasagne baking dish with vegetable cooking spray. Cut fish fillets into serving pieces. Mix salt, pepper and 3 Tablespoons of oil together and coat fillets with mixture. Place fish in prepared baking dish. Set aside until sauce is prepared.
Sauce:
In a medium saucepan heat remaining oil. Saute onion, green pepper and garlic until soft. Add tomatoes, wine, honey and capers. Cook about 5-6 minutes. Season lightly with salt and pepper. Stir in parsley. Pour sauce over prepared fish. Bake for 25 minutes. To serve, sprinkle with chopped parsley.
Serves 6.
Sauce:
In a medium saucepan heat remaining oil. Saute onion, green pepper and garlic until soft. Add tomatoes, wine, honey and capers. Cook about 5-6 minutes. Season lightly with salt and pepper. Stir in parsley. Pour sauce over prepared fish. Bake for 25 minutes. To serve, sprinkle with chopped parsley.
Serves 6.
