| Baked Halibut Cheeks |
| The Little Fish Company |
| This Week's Special |
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Ingredients
1 Pound fresh halibut cheeks
1 can (8 ounces) tomato sauce
1/2 green pepper, chopped
3 green onions, sliced thin
2 tomatoes, peeled, seeded and coarsely chopped
1/4 pound mushrooms, quartered
2-3 tablespoons butter
1/2 cup bread crumbs
1 tablespoon parsley, finely chopped
Directions
Saute vegetables in butter until soft.
Add tomato sauce and heat through.
Put half of the hot sauce in the bottom of a baking dish.
Place the halibut cheeks in a single layer over it and pour remaining sauce on
top.
Mix bread crumbs and parsley together and sprinkle over sauce.
Bake about 20 minutes at 425 degrees F.
1 Pound fresh halibut cheeks
1 can (8 ounces) tomato sauce
1/2 green pepper, chopped
3 green onions, sliced thin
2 tomatoes, peeled, seeded and coarsely chopped
1/4 pound mushrooms, quartered
2-3 tablespoons butter
1/2 cup bread crumbs
1 tablespoon parsley, finely chopped
Directions
Saute vegetables in butter until soft.
Add tomato sauce and heat through.
Put half of the hot sauce in the bottom of a baking dish.
Place the halibut cheeks in a single layer over it and pour remaining sauce on
top.
Mix bread crumbs and parsley together and sprinkle over sauce.
Bake about 20 minutes at 425 degrees F.