Fish Costa Brava
|Flounder fillets||1 1⁄2 Pound|
|Canned peas||1 , drained (1 Can)|
|Frozen rissole potatoes||10 Ounce (Or 1 Large Package)|
|Vegetable oil||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Thin tomato slices||4|
|Onion||4 Small, minced|
|Minced parsley||2 Tablespoon, minced|
Cut fish into 4 serving pieces to fit a 2 quart oblong baking dish.
Sprinkle pieces with seasonings, dip lightly in flour.
Mix together oil, garlic, and lemon juice in a custard cup.
Heat in Radarange oven 1 minute.
Stir and pour over and around fish.
Cover with plastic film wrap, cook in oven 4 minutes.
Mix together onion, parsley, and peas with liquid, mashing the peas slightly.
Spread over fish.
Arrange potato balls around fish, top each piece of fish with a tomato slice, dot with butter; cook in oven 3 to 4 minutes, covered, turning dish 180° after 2 minutes.
Cook till fish flakes easily with a fork.