Italian Festival Fillets
|Cod fish||1 Pound, frozen|
|Olive oil||3 Tablespoon|
|Spaghetti sauce||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Parsley||3 Tablespoon, minced|
Thaw fillets if necessary.
Heat olive oil and butter in a large skillet.
Cook over low heat about four min- utes per side or until golden brown.
(Turn fillets gently, using a pancake turner.) Meantime, in a second saucepan, simmer spaghetti sauce with water, oregano, basil and pars- ley.
When fillets are browned, pour sauce over them, and stir in the open areas of skillet to blend sauce with pan drippings.
Turn heat low and simmer ten minutes, basting fish with sauce occasionally.
This is sufficient to dress 3 cups hot cooked spaghetti or noodles.