Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Vegetable oil
1/4 c Italian parsley, chopped
3 lg Garlic cloves, chopped
3 tb Cilantro chopped
1 tb Paprika, Hungarian sweet
2 ts Turmeric
1/8 ts Saffron threads, crushed
4 Fish fillets, 6 oz ea.
-halibuit or orange roughy
1 lb Carrots, peeled thin slice
1 1/2 lb Tomatoes, thinly sliced
1 lg Onion, thinly sliced
1 Lemon, thinly sliced
1 ts Salt
3/4 ts Pepper
1 md Red bell pepper, seeded, cut
-into 1/4" strips
24 Olives, bine-cured, such as
-Kalamata
Additional parsley

Mix first 7 ingredients in medium bowl, add fish fillets and turn to
coat. Refrigerate for 2 hours, turning fish occasionally.

Preheat oven to 350 F. arrange carrot slices over the bottom of a
13x9x2 inch glass baking dish. Layer tamotoes, half of the onion, and
half of the lemon slices over. Season with half of the salt pepper.
Drain marinade from fish, and reserve. Arrange fish on top of lemon
slices and top with remaining tomatoes, onions, and lemon slices.
Season with salt pepper. Top decoratively with red pepper slices
and olives. Pour reserved amrinade over and cover dish with foil.
Bake for 40 minutes.

Increase oven temp. to 400 F and bake until fish flakes easily and
vegetables are tender, about 25 minutes. Garnish with parsley before
serving.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95

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