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By Craig Claiborne
Preheat oven to hot (425°F.).
Cut the fish into serving pieces, if desired, and arrange in one layer in a buttered baking dish.
Combine the parsley, oil and garlic in a small skillet and cook for three minutes, stirring occasionally. Add the lemon juice, tomato sauce, and salt and pepper to taste. Heat thoroughly.
Pour the sauce over the fish and bake for twenty-five minutes, or until fish flakes easily when tested with a fork.
© 1966 Craig Claiborne estate. All rights reserved.