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1 pound white skinless fish fillets, such as Scrod or Orange Roughy
9 ounces frozen french-style green beans
2 tablespoons onion, chopped
1/2 cup boiling water
8 oz tomato sauce (canned is okay)
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
1/8 teaspoon garlic powder
1 tablespoon grated parmesan cheese
Thaw frozen fish in refrigerator overnight. Divide fish into 4
servings. Preheat oven to 350F. Add beans and onion to boiling
water. Cover and boil gently until beans are tender-crisp, about
7 minutes. Drain. Place 1/4 cup of bean-onion mixture in middle
of each fish portion. Start with narrow end of fillet and roll.
Place in baking pan with end of fillet underneath. Mix tomato sauce,
oregano, basil, and garlic powder. Pour over fish rollups. Sprinkle
with cheese. Roast at 350F (moderate oven) until fish flakes easily
when tested with a fork, about 45 minutes. This goest very well
with steamed rice.
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