Baked halibut with tomato sauce



Published:

(Recipe from a 1919 Boston Cooking School Cook Book, that had belonged to Jinny Kirk’s mother)

 

2 pounds halibut

2 cups tomatoes

1 cup water

1 slice onion

3 cloves

½ tablespoon sugar

3 tablespoons butter

3 tablespoons flour

¾ tablespoon salt

1/8 teaspoon pepper

 

Cook tomatoes, water, onion cloves and sugar for 20 minutes. Melt butter, add flour and stir into hot mixture. Add salt and pepper, cook 10 minutes and strain. Clean fish, put in baking pan and pour around half the sauce. Bake for 35 minutes, basting often. Remove to hot platter, pour around remaining sauce and garnish with parsley.

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