Baked fish in vinegar sauce from The Frugal Gourmet by Jeff Smith

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Notes about this recipe

  • IowanCorn on December 25, 2024

    It was alright for a quick dinner, but I don't think it's a repeater. I used tarragon because it was white fish, and a parsley wine. Maybe it just needed more pepper.

  • wester on September 17, 2012

    A great way to give a lift to whitefish fillets. The vinegar and the sweet onions work together wonderfully. However, the cooking time was way off. I thought 45 minutes was a bit long so I checked after 25 minutes. The fish was already overcooked then. Next time I'll start checking at 10 minutes. I will precook the onions a bit more then, as I think 10 minutes won't make them as tenderly crispy as they were now.

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