Recently my grandma sent me a new cookbook title Rosine’s Cuisine. Rosine’s Restaurant is located in Monterey California. Rosine’s daughter Renee put together a cook book for the dishes offered in the restaurant. I have tried a few of them already and have not had a bad experience yet.
Although one recipe I tried was amazing. I am trying to add more fish to our diet since we seem to eat a lot of red meat. Even my pickiest eater gave it a shot and liked it. Although I had to wash all the seasonings off so he couldn’t see any green herbs. He still ate it! I thought this one was a great dish to serve to guests since you can put the fish in a zip lock bag with the marinade early in the day. When it is time for dinner you just put the fish in a baking dish and bake.
1/4 cup olive oil
1 whole lemon, cut in half
1/2 cup dry white wine
2 large garlic cloves, chopped
1/4 cup parsley, chopped, packed
1 tsp. salt
1/4 tsp. pepper
4 salmon filets, bones removed, or 4 salmon steaks
1 tomato, chopped
In a large bowl, stir together the olive oil, juice from the lemon, wine, garlic, parsley, salt and pepper. Add the fish filets and stir to coat evenly. Refrigerate for at least 30 minutes before baking, stirring occasionally. Place salmon in a shallow baking dish. Pour any remaining marinade over salmon. Top with the chopped tomatoes. Bake in preheated 450* oven for about 10 - 15 minutes or until fish breaks apart easily in center when prodded with a fork.
Submitted on 07/03/2007 at 1:11 PM
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