Tender baked fish on a bed of seasoned vegetables served with almond green beans.
Buttery Baked Fish
Serves 4
Change the Serving Size
From kitchen to table in 45 minutes.
1 pound fish 1/2 cup melted butter 1/4 cup lemon juice 4 drops tabasco sauce 4 ounces celery hearts 2 ounces onion 1 teaspoon chopped garlic 8 fresh cilantro 1/4 teaspoon dill weed 1/4 teaspoon pepper 12 ounces frozen green beans 4 teaspoons water 2 tablespoons Italian salad dressing 2 teaspoons lemon juice 1/4 teaspoon pepper 1/4 cup slivered almonds 8 slices sourdough bread 2 tablespoons butter or margarine
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Directions
Over low heat, melt butter in a small saucepan.
While butter melts, chop celery, onion, garlic and cilantro
very small.
Line a baking dish with aluminum foil.
Preheat oven to 400 degrees.
Make a bed of the chopped vegetables and herbs on top of the foil.
Lay fish fillet on top of chopped vegetables.
Mix lemon juice and Tabasco sauce into melted butter and
slowly pour over fish fillet. Sprinkle with dill weed and pepper.
Bake uncovered until fish flakes easily with a fork - approximately
30 minutes (time will vary depending on the thickness of
the fish fillet).
Baste fish with butter mixture once every 10 minutes or so.
When fish has baked for 15 minutes, spread margarine over
sourdough bread, place on a baking sheet and put into
oven with fish.
Heat green beans in water. Mix Italian salad dressing,
lemon juice, pepper and almonds. Pour over beans just before
serving.
Buttery Baked Fish - 
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