INGREDIENTS
6 tautog fillets, skinless and boneless
2 potatoes peeled and sliced thin
3 onions sliced thin
4 TBSP. oil
2 TBSP. unsalted butter
4 peppers, seeded and sliced
4 cloves garlic, crushed and chopped
1/4 cup parsley, or mixture of herbs of choice
1 tsp. salt
1/2 tsp. black pepper to taste
DIRECTIONS
Place fish in salt water and let soak for 30 minutes.
Wash well, then rinse and pat dry with paper towels.
Heat the oil in a large skillet.
Add the potatoes and onions and saute them, covered for 5 minutes.
Add the pepper slices; cook, uncovered for 2 minutes.
Place the fillets on top of the mixture; sprinkle with salt, pepper, garlic and parsley.
Cover and cook 5 minutes.
Cut butter into small pieces and dot the fish with them.
Immediately remove the skillet from heat and set aside, covered for 5 minutes.
Serve immediately.
Serves 6
