Recipe from the kitchen of Florence Poe
The Poe Collection A Culinary Heritage
1 large fish fillet
Salt and pepper
1 carrot, chopped
1 celery stalk, chopped
2 slices onion, chopped
½ bell pepper, chopped
Sprinkle the fillet with the onion powder, paprika, salt and pepper. Broil until tender.
Place the next four ingredients in a greased pan and top with the fillet. Add enough water to cover the vegetables, but not the fish. Dot the fillet with butter and sprinkle with Italian herbs. Broil until the vegetables are tender and the fish is done.
Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to firstname.lastname@example.org.Editorial on 03/15/2018
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