Spicy Baked Nile Perch and PotatoesAdd To My Recipes
6 to 8 perch fillets
lemon juice, for soaking
2 large onions, diced
1/4 cup Glicks Cottonseed Oil
1/4 cup Gefen Ketchup
1/4 teaspoon Pereg Hot Paprika
Gefen Garlic Powder, to taste
black pepper, to taste
3 potatoes, peeled and thinly sliced
Nile Perch and Potatoes
Soak fillets in lemon juice for 15 minutes and rinse.
Sauté diced onions in oil until golden brown. Add ketchup and spices, mix well. Remove from flame.
Place sliced potatoes on bottom of nine- by 13-inch pan and lay fillets on top. Pour sauce over fish and cover well.
Bake at 350 degrees Fahrenheit for one hour and 15 minutes or until potatoes and fish are soft.
Note: This recipe provided with permission from kosher.com.
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