Ingredients:
1 1/2 lbs fish fillets
10 small cooked onions, sliced
1 tbsp thinly sliced pimiento
1/3 cup chopped green pepper
3 tbsp vegetable oil
4 tbsp whole grain flour
1 cup soy milk
2 tbsp lemon juice
1 1/2 tsp sea salt
4 cups mashed potatoes (without butter or
any milk)
Paprika
Method:
-
Poach the fish fillets until done;
strain and reserve 1 cup stock.
-
Alternate layers of fish, onions and
pimiento in a 2 1/2-quart casserole.
-
Steam green pepper in vegetable oil for
5 minutes.
-
Blend in flour; slowly stir in soy milk
and reserved fish stock.
-
Cook, stirring until sauce thickness
and begins to bubble.
-
Add lemon juice and sea salt.
-
Pour sauce over fish in dish.
-
Top with mashed potatoes.
-
Sprinkle with paprika,
-
Bake in hot oven (425oF)
25-30 minutes, or until heated through and browned.
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