The Food Blog

Tuesday, January 31, 2006

BAKED GREEK FISH

2 lbs. haddock or white fish
2 c. cooked carrots
2 lg. onions
2 green peppers
1 can tomato soup
1 tbsp. poultry seasoning
2 tbsp. olive oil
Fry peppers and onions that have been sliced thin in olive oil until tender. Cook carrots and set aside. Combine carrots, onions, peppers and poultry seasoning to tomato soup. Mix well and pour over raw fish that has been placed flat in a 13 x 9 inch pan. Bake at 350 degrees about 30 to 45 minutes or until done.

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