Smothered Fish
2 lb fish fillets, fresh or frozen
4 med potatoes, cooked in their skin
1 Lg onion, sliced fine
1 med bell pepper, sliced fine
1 Lg. tomato, sliced fine
1 TBL oil
1 tsp paprika, Hungarian if possible
1 c sour cream
¼ c milk or cream
1 tsp salt
Use any firm fish for this dish.
Peel and slice potatoes into thin rounds.
Lightly grease a large shallow casserole and layer the thin slices of
potatoes in the bottom. Sprinkle with ½ the salt. Arrange fillets on top of the potatoes. Cover fillets with the onion slices, followed by bell peppers and
tomatoes. In a small bowl mix paprika and oil, add remaining salt, sour cream and
milk. Blend well. Drizzle this sauce over the top of the casserole and bake
uncovered at 400° F for 35 minutes.
Variation;
If you like it hot, thinly sliced jalapeno peppers can be added with the
bell peppers.
2 lb fish fillets, fresh or frozen
4 med potatoes, cooked in their skin
1 Lg onion, sliced fine
1 med bell pepper, sliced fine
1 Lg. tomato, sliced fine
1 TBL oil
1 tsp paprika, Hungarian if possible
1 c sour cream
¼ c milk or cream
1 tsp salt
Use any firm fish for this dish.
Peel and slice potatoes into thin rounds.
Lightly grease a large shallow casserole and layer the thin slices of
potatoes in the bottom. Sprinkle with ½ the salt. Arrange fillets on top of the potatoes. Cover fillets with the onion slices, followed by bell peppers and
tomatoes. In a small bowl mix paprika and oil, add remaining salt, sour cream and
milk. Blend well. Drizzle this sauce over the top of the casserole and bake
uncovered at 400° F for 35 minutes.
Variation;
If you like it hot, thinly sliced jalapeno peppers can be added with the
bell peppers.