Stuffed Fish Fillets
|White fish fillets||1 1⁄4 Pound|
|Lemon||1 , juiced|
|Thin hard cheese slices||4|
|Rosemary sprigs||4 (For Garnish)|
|Lemon wedges||4 (For Garnish)|
Wash the fillets under cold running water and pat dry with paper towels.
Squeeze the lemon juice over the fillets and rub in the salt.
Peel the onion and slice into rings.
Nick the skins of the tomatoes, plunge into boiling water, leave for 30-45 seconds and then peel Cut into thick slices.
Place half the fillets in an ovenproof dish.
Then place the onion rings, sliced tomatoes, rosemary and cheese slices on top and cover with the remaining fillets.
Cover and bake in a hot oven (425° F) for 15-20 minutes.
Arrange the cooked fish on a dish and garnish with rosemary and lemon wedges.
Serve with cooked long-grain rice, and peppers and corn.