Recipe - Halibut With Peppers - {mero A La Bilbaina}

6 sl Halibut, thick slices
(or other white fish), about
1 1/2
1 Large Onion chopped

3 large Garlic cloves minced 3 large Red peppers seeded and minced
One half large Lemon juice only
1 Bay leaf
5 tablespoons Olive oil Salt and pepper to taste

Heat olive oil in frying pan. Brown onion and garlic. Fry peppers until
mixture reduces to a pulp. Sprinkle fish slices with salt, put in baking
dish greased with olive oil. Pour lemon juice and a thin stream of olive
oil over fish and bake in preheated 325 degree oven, basting occasionally.
When pepperoniongarlic mixture has reduced to a pulp, add a little of the
juice from the baking fish, season with salt and pepper, add bay leaf, and
continue cooking the puree another 5 minutes. Pass it through a sieve,
cover the fish with the puree, and continue baking until fish is done (a
total of 20 to 30 minutes). Comments: You can increase the quantity of the
puree by the addition of fish stock if you choose. Recipe Source: THE
SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969
Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01221995
Recipe by: Barbara Norman "The Spanish Cookbook" Sent to me by "Jack C.
Elvis" jackelvis@moonlink.net so I could check them out for formatting
errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997