Saturday, October 16, 2010


No Photo! ( we ate it before I could take a picture)
In the 70s I found a recipe that Liv Ullman posted in a magazine, for what she called "Torsk, Noregian codfish casserole". It is just whitefish filets laid in a baking pan with tomatoes and green onions on top. I used frozen sole from TJs, with garden tomatoes and garden herbs strewn on top: garden celery, green onions, marjoram, parsley. Baked at 400° for about 15 minutes (until flakey.) Served with hot pearl rice.

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