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1-1/2 lbs. carp fillets
3/4 lemon, juiced
1-1/4 tsp. unsalted butter
1/3 cup onion, coarsely chopped
1 tsp. paprika
1-1/4 green bell peppers, seeded and diced
1-1/4 tomatoes, peeled and diced
Preheat oven to 350°F. Drizzle fish with lemon juice. Marinate 20 minutes in refrigerator. Melt butter in a heavy nonreactive saucepan over medium heat. Sauté onions 4-5 minutes until tender. Sprinkle with paprika. Stir in green peppers and tomatoes and bring to a boil. Arrange fish on bottom of a buttered casserole. Cover with sauce and bake 20-25 minutes, basting occasionally.
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