Cheesed Tomato Fillets
Fish makes the most delectable meal of ■ the week grilled under a cheese and tomato topping. Dust a little parsley over just before serving, and garnish with a wedge of lemon.
Add mashed potatoes and green peas or beans to the plate and you have a meal which calls for photographers as well as the family. Fillets of almost any fish taste won; derful cooked this way. Ingredients: Fish fillets Butter Flour 1 bnion 1-2 tomatoes
Grated cheese Chopped parsley. Method: Melt and heat butter in a pan. Flour, and lightly salt and pepper, fish fillets and brown them in the pah, cooking lightly. Drain out and place on a griller rack. Finely chop onion and saute in a little butter or bacon fat until cooked and lightly browned. Spread a little over each fillet. Thinly slice tomatoes and arrange over the fish, then cover with grated eheese. Toast under the griller until the cheese is bubbled and browned. Dust a little chopped parsley on top of each.
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Bibliographic details
Press, Volume CIII, Issue 30471, 19 June 1964, Page 2
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171Cheesed Tomato Fillets Press, Volume CIII, Issue 30471, 19 June 1964, Page 2
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